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Thai Pomelo Salad
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4.65 from 17 votes

Thai Pomelo Salad (Yam Som-O)

Thai Pomelo Salad recipe (Yam Som-O) - coconut flakes, shrimp, red chili flakes, shallots, garlic, roasted peanuts, lime juice, cilantro.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Thai Recipes
Cuisine: Shrimp
Keyword: Thai Pomelo Salad
Servings: 4 people
Calories: 420kcal
Author: Bee Yinn Low

Ingredients

  • 1.5 lb (750g) pomelo, peeled and separated into segments
  • 1 lb (500g) shrimp, peeled and deveined 21-26 count
  • ¾ cup desiccated coconut flakes unsweetened
  • ½ cup coconut milk
  • Dried red chile flakes to taste (I use whole Mexican chile pequin as they are very easy to crumble up with your fingertips and taste just like dried bird’s eye chiles. They’re also very, very cute.)
  • 4 tablespoons finely-minced shallots or onion
  • 2 tablespoons finely-minced garlic
  • 2 tablespoons vegetable oil
  • ½ cup plain roasted peanuts roughly chopped
  • fresh lime juice to taste
  • fish sauce to taste
  • 1 handful fresh cilantro leaves fish sauce

Instructions

  • In a small saucepan, sauté together the vegetable oil, shallots, garlic, and dried pepper flakes over medium heat until the mixture releases its wonderful aroma and becomes confit-like in consistency. Add the coconut milk into the shallot mixture and heat through; remove from heat and set aside to cool.
  • In a skillet over medium-low heat, dry toast the desiccated coconut flakes until they turn medium brown color. Be careful not to leave the skillet unattended; coconut burns very easily. Set the toasted coconut aside to cool.
  • Poach the shrimp, drain, and set it aside.
  • Gently break up the pomelo segments into roughly ½ inch (1 cm) pieces and put them in a large mixing bowl.
  • Add the poached shrimp, shallot-coconut mixture, toasted coconut flakes, peanuts, and cilantro leaves to the pomelo bowl.
  • Add to the mixing bowl 2 tablespoons each of the lime juice and fish sauce and toss everything together as gently as you can with your hands. Adjust the seasoning with more lime juice or fish sauce as needed. (If your pomelo is on the tart side, you may want to add just a tiny bit of sugar to counteract the acidity. But usually the subtle, natural sweetness of the toasted coconut and coconut milk is sufficient.)
  • Serve immediately with additional roasted peanuts and toasted coconut on top, if desired.

Notes

Though quite a few recipe authors suggest grapefruit as a substitute for pomelo, I encourage you to seek out pomelo in Hispanic or Asian stores in your area first. Then, if you absolutely cannot find it, use grapefruit segments, blotted dry with a clean kitchen towel to remove as much juice as possible. (Grapefruit releases a lot of juice and I don’t like a salad that swims in juices.) Navel orange segments can also be used. (But then you can’t really call it Yam Som-O since the Som-O is absent.
Make sure that the roasted peanuts are fresh. Nothing ruins an otherwise good dish like rancid peanuts.
The best way to poach shrimp is in simmering, not furiously boiling, water at the temperature of 160° and 180°F (71–82°C). Be sure to not overcook the shrimp.
Do not substitute lemon juice for lime juice, soy sauce for fish sauce, or sweet coconut flakes for plain desiccated coconut.
To kick it up a notch, add to the mix 2-3 tablespoons of crispy-fried shallots, commercial or homemade.

Nutrition

Serving: 4people | Calories: 420kcal | Carbohydrates: 11g | Protein: 22g | Fat: 33g | Saturated Fat: 21g | Cholesterol: 142mg | Sodium: 732mg | Fiber: 4g | Sugar: 2g