Description
Thai Pomelo Salad with Shrimp & Peanuts, also referred to as Yum Som-O, is a traditional Thai salad that combines pomelo, shrimp, peanuts, coconut, and various herbs and seasonings. The key element that makes this dish stand out is the pomelo, a large citrus fruit similar to grapefruit but sweeter and less tangy. The sweetness of the pomelo pairs perfectly with the savory shrimp and crunchy peanuts, creating a harmonious balance of flavors.
Ingredients
| Ingredient | Amount |
|---|---|
| Pomelo (peeled, segmented) | 1 large (about 3 cups flesh) |
| Large shrimp (peeled, deveined) | 12 (16–20 count), cooked |
| Toasted peanuts (chopped) | ¼ cup |
| Toasted shredded coconut | 2 tbsp |
| Fried shallots | 2 tbsp |
| Fried garlic | 2 tbsp |
| Fresh cilantro leaves | 2 tbsp, roughly chopped |
Dressing
- 2 tbsp coconut milk
- 1 tbsp roasted chili paste (nam prik pao)
- 1 tbsp lime juice (adjust to taste)
- 1 tbsp palm sugar (dissolved)
- 1–2 Thai bird’s eye chilies, sliced (optional)
- 1 tbsp fish sauce
Instructions
Prepare the Pomelo
-
Start by cutting off the stem and blossom ends of the pomelo.
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Score the skin in 4–6 strips and peel it away.
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Remove any pith and membrane from the fruit, then break it into bite-sized segments.
2. Toast the Nuts and Aromatics
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In a skillet, dry-toast the peanuts and shredded coconut over medium heat until golden brown. Set aside to cool.
-
Thinly slice the shallots and garlic, then fry them in hot oil until crispy. Drain on paper towels to remove excess oil.
3. Cook the Shrimp
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Toss the shrimp in 1 tbsp lime juice and a pinch of salt to season them.
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Heat a pan and sear the shrimp for 1–2 minutes per side until they turn opaque. Remove from the heat and allow them to cool slightly before adding them to the salad.
4. Make the Dressing
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In a small bowl, whisk together the coconut milk, roasted chili paste, lime juice, palm sugar, fish sauce, and sliced Thai bird’s eye chilies (if you like extra spice).
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Taste the dressing and adjust it by adding more lime juice, sugar, or fish sauce according to your preferred flavor balance.
5. Assemble the Salad
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In a large bowl, combine the prepared pomelo, shrimp, toasted peanuts, toasted coconut, fried shallots, fried garlic, and fresh cilantro leaves.
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Pour the dressing over the top and gently toss everything together to ensure the salad is evenly coated.
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Serve the salad immediately to enjoy the fresh crunch and vibrant flavors.
Notes
To elevate the flavor, lightly toast the peanuts and add a touch of palm sugar to the dressing for balance. You can substitute pomelo with pink grapefruit if pomelo isn’t available. This salad makes a great starter or light lunch—best served chilled for a refreshing, tangy bite!
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Tossed
- Cuisine: Thai