Empty My Fridge
Pomelo Salad Recipe (Yum Som-O) ยำส้มโอ
Ingredients
- Sugar · finely chopped1 tbsp
- Lime · finely julienned1 ½ tbsp + 2
- Fish sauce2 tsp
- Chili pepper1–2
- Coconut · shredded3 tbsp
- Pomelo · peeled2 cups
- Peanut · roasted coarsely ground2 tbsp
- Dried shrimp2 tbsp
- Shallot · thinly sliced3 tbsp
- Lemongrass · thinly sliced2 inches
- Mint · roughly¼ cups
- Cilantro · chopped¼ cups
- Wild betel leaves for serving
- Shrimp · cooked
Instructions
- Dry-toast the shredded coconut in a skillet over medium heat, stirring constantly, until it is deep brown (well past golden).
- Blitz the toasted coconut and dried shrimp in a coffee grinder or blender for 10-15 seconds until fluffy. Skip blitzing if the shrimp are papery and very small; chop first if they are very large and chunky.
- In a mortar, pound the chilies into a paste. Add the palm sugar and pound until dissolved.
- Add the fish sauce and lime juice to the mortar and stir to mix the dressing.
- Pour the dressing into a mixing bowl, add the remaining ingredients and toss to combine. Serve as is, or with wild betel leaves for making small wraps.
Summarized from Pailin's Kitchen's video. Watch it for the details.
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LimeShrimpShallotCoconutPeanutDried shrimpKaffir limePomelo
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