Description
Authentic Thai pomelo fruit salad (Yum Som O) is the ultimate winter Asian salad! It's light, refreshing, and full of delightful flavors that will pleasantly surprise your taste bud! The creamy coconut milk mixed with tangy and savory sauce, then topped off with the crunchy toasted coconut flakes, makes it impossible to stop eating!
Ingredients
- 1 pomelo, around 1 1/2 -2 pounds each
- 8 ounces of raw shrimp. Tail and shells removed.
- 1 teaspoon coconut oil (or any other oil of choice that can handle high-heat cooking)
- ¼ cup dried shrimp (you can leave this out if you are not able to find this. Use extra shrimp instead)
- ½ cup unsweetened coconut flakes
- 1 tablespoon fish sauce
- 1 tablespoon sugar
- 1-½ tablespoon fresh lime juice
- 1 teaspoon chili flakes, more if you like it spicy
- ¼ cup coconut milk
- 1/3 cup chopped cilantro
- 2 tablespoons thinly sliced shallots
- 2 tablespoons chopped small peanuts, cashew, or slivered almonds (optional for garnishing)
- Garnishing options. 2-3 tablespoons toasted peanuts, cashew, chopped spring onion, fried shallot, or finely minced kaffir lime leaves.
Instructions
- Using a sharp knife, Peel the pomelo skin off and use only the fleshy part for the salad. Discard the peel and pith of the pomelo fruit. Check this blog post on how to cut and peel a pomelo.
- Toast the coconut flakes on medium-low heat in a skillet for 4-5 minutes or until golden brown. Be careful not to burn the flakes. This extra step will help intensify the flavors of the Thai pomelo salad in a very delicious way.
- Soak the dried shrimp in hot water in a small bowl for 5 minutes. Drain, then pat dry with a paper towel. Set aside.
- Heat a skillet or cast iron pan at medium heat. Add the coconut oil, wait until the pan & oil is warm, add the raw shrimp, stir now and then, and cook for 5-8 minutes. Add a dash of water also if the shrimp starts to dry up. Add a dash of salt at the end for a slight seasoning. Turn the heat off and set it aside to cool.
- Make the sauce. Add fish sauce, lime juice, sugar, and chili flakes in a medium bowl, and stir together.
- Add the sliced shallots and mix.
- Add coconut milk to the mixture and stir it all together.
- Add the cooked and dried shrimp to the mixing bowl, and stir with a spatula until all the ingredients are evenly coated with the creamy sweet dressing.
- Add the pomelo, leaving some in large chunks and some in small to get a mixture of both in your bites.
- Add the cilantro and chili flakes. Stir gently, then add coconut flakes last. Taste your beautiful creation. Add lime juice, a dash of sugar, chili flakes, and fish sauce to taste.
Enjoy your new favorite Thai fruit salad! I hope it makes it to a serving plate! (;
Notes
- Thai pomelo salads are best eaten fresh. Leftovers are highly discouraged as the fruit will be all soggy and lose its fresh flavors quickly.
- Use sweet grapefruit as a substitute if Pomelo is not available. Double up on the grapefruit, also. Use less lime juice and up the sugar just slightly.
- Picking a good pomelo is important. Find one that is not too soft or firm. Use your hands to test a few to feel out the fruit gently. Find a happy medium.
- Garnishing options: Toasted peanuts, cashew, chopped spring onion, fried shallow,t, or finely minced kaffir lime leaves.
- You can also add the crispy and crunchy fried shallots to this recipe. It pairs incredibly well together! Here's my recipe for delicious Fried Shallots.
** Thank you so much for visiting my blog! This is truly a passion for me. If you have enjoyed these recipes and appreciate the hard work I put into them, I would love it if you would share them with your friends! Your recommendation is the highest review I could hope for, and I’d appreciate it! **
- Prep Time: 30
- Cook Time: 10
- Category: Salads
- Method: Sautéed
- Cuisine: Thai
Keywords: Thai pomelo salad, pomelo salad, healthy Thai food, shrimp pomelo salad, easy thai pomelo salad with coconut milk, pomelo, thai salads