Pomelo Prawn Salad (Yum Som-O)

By cookism

The Thais really got it right when they decided to meld juicy prawns with even juicier globules of pomelo to create the Yum Som-o salad. The succulence of the prawns really matches the citrusy explosions set off with every bite of the pomelo, and freshened with mint leaves, this salad is an ideal dish to make you full and satisfied.

Ingredients

• 600 g pomelo segments
• 250 g prawns, deshelled
• 50 g tamarind block
• 100 ml warm water
• 2 shallots
• 3 cloves garlic
• 1 dried whole red chili
• 50 ml coconut milk
• 40 g palm sugar
• 2 tbsp fish sauce
• Juice of a lime
• 1/2 cup desiccated coconut, toasted
• 1/4 roasted peanuts, roughly chopped
• Handful of mint leaves
• 2 tbsp fried shallots
• Thai chili powder, to taste

Details

Servings 4
Adapted from cookism.net

Preparation

Step 1

1. Soak tamarind block with 100ml of warm water for 10 to 15 minutes until softened. Mix and strain the mixture through a fine sieve to obtain the soft tamarind paste. In the meantime, pound shallots, garlic and dried chili into a rough paste, then combine it with coconut milk, tamarind paste, fish sauce, palm sugar and lime juice. Simmer mixture for about 20 minutes until thickened. Transfer into a bowl to cool.
2. To peel pomelo, slice about an inch off the top of the fruit without cutting into the flesh. Score six deep lines from top to bottom, dividing the skin into six segments. Peel away the skin, one segment at a time. Remove any remaining pith, pry it open and peel away the membranes from the flesh.
3. Heat frying pan with a little olive oil over medium-high heat. Season prawns with salt and black pepper to taste. Cook prawns for 2 to 3 minutes until opaque and pink. Transfer to a bowl for later use.
4. In a mixing bowl, combine pomelo, prawns and a few spoonfuls of coconut-tamarind sauce to taste. Mix in toasted desiccated coconut and chopped peanuts. Garnish with mint leaves, fried shallot, chili powder and serve.