Thai Pomelo Salad (Yam Sam O)

By Andy Cooks · 20 min

Ingredients

Instructions

1. Peel the pomelo, remove the pith, separate it into segments and break them into small pieces in a large bowl.
2. Heat the oil in a medium frying pan over medium heat. Cook the shallots, stirring, for about 5 minutes until soft and starting to brown. Set aside to cool.
3. Dry-fry the dried shrimp in a small pan over medium-high heat until fragrant, then grind them to a powder in a spice grinder or mortar.
4. Dry-fry the dried birdseye chillies in a small pan over medium heat until they start to colour, then grind to a powder. Measure out ¼ to ½ tsp of the powder, depending on how hot you like it, and keep the rest for another use.
5. Pound the grated palm sugar with the lime juice in a mortar until dissolved, then stir in the fish sauce and the chilli powder to make the dressing.
6. Pour the dressing over the pomelo, then add the shallots, shrimp powder, lemongrass, lime leaves, peanuts, coconut, mint and sliced red chilli.
7. Toss until well combined and serve straight away.

Summarized from Andy Cooks's video. Watch it for the details.

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