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Bangkok-Style Pummelo Salad - {Yum Som-O}


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  • 5 shrimp peeled, deveined
  • Water as needed
  • 1 tablespoon tamarind pulp
  • 2 tablespoons oil
  • 2 shallots finely sliced
  • 6 garlic cloves finely sliced
  • 2 tablespoons fish sauce
  • 1 tablespoon lime juice
  • 1 tablespoon palm sugar
  • 1 tablespoon Thai red chile paste
  • 1 1/4 pounds pummelo - (abt 2 1/2 cups)
  • 6 ounces cooked boneless skinless chicken shredded
  • 2 tablespoons toasted shredded coconut
  • 1 tablespoon ground roasted peanuts for garnish
  • 4 dried Thai red chiles for garnish


Servings 4


Step 1

Add shrimp to small pan of simmering water and cook 2 minutes; drain and set aside.

Place tamarind pulp in small bowl and add about 3 tablespoons warm water. Soak 20 minutes, stirring to help dissolve lump. Pour liquid through small, fine-meshed strainer into another small bowl and set aside.

Heat oil in wok or frying pan over medium-high heat and fry shallots until crispy, 1 to 2 minutes; remove with slotted spoon and set aside.

Fry garlic over medium heat until crispy, 1 to 2 minutes; remove and set aside.

Cut pummelo into segments, remove membranes and shred. In large bowl, mix 1 tablespoon tamarind liquid (reserving rest for future use), along with fish sauce, lime juice, palm sugar and chile paste.

Add pummelos, chicken, shrimp and coconut and toss to coat thoroughly. Serve garnished with peanuts, dried chiles, fried shallots and fried garlic.

This recipe yields 4 servings.

Each serving: 242 calories; 469 mg sodium; 49 mg cholesterol; 10 grams fat; 23 grams carbohydrates; 18 grams protein; 0.48 gram fiber.

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