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Yam som o (pomelo salad)
Yam som o (ยำส้มโอ): pomelo with toasted coconut, peanuts and chilli-jam dressing, vegan
Pomelos from Nakhon Chai Si, west of Bangkok, are prized for their dry, juicy segments, and when they come into season in late summer this salad appears on restaurant menus across the central plains. The segments are broken into bursting sacs and tossed with toasted coconut, crisp shallots and peanuts in a dressing of lime, palm sugar and nam prik pao, so it eats sweet, sour, nutty and only mildly hot. Restaurants usually add poached prawns, fish sauce and a chilli jam made with dried shrimp; this version uses tamari and a vegan nam prik pao so it suits everyone. Chef's tip: dress the pomelo just before serving and toss with your fingertips; stirring hard with a spoon bursts the sacs and leaves a watery bowl.
- Total time
- 25 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the salad
- 1 pomeloabout 600 g peeled segments, membranes removed
- 4 tbsp grated coconutfresh or unsweetened desiccated
- 3 tbsp roasted peanutsroughly crushed
- 3 tbsp crispy fried shallots
- 1 handful mint leaves
- 1 handful coriander leaves
For the dressing
- 2 tbsp lime juice
- 1 tbsp palm sugargrated
- 1 ½ tbsp nam prik pao (Thai chilli jam)vegan homemade, or check the jar for shrimp
- 1 ½ tbsp tamari
- 1 bird's-eye chillifinely chopped
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Method
0/5 doneStep 1: Toast 4 tbsp grated coconut in a dry pan over a medium-low heat, stirring all the time, until evenly golden and fragrant, 3–4 minutes. Tip onto a plate to stop it cooking.
4 minStep 2: Break the 1 pomelo segments into large bite-sized clusters with your fingers, keeping as many juice sacs whole as you can. Put in a wide bowl.
Step 3: Whisk 2 tbsp lime juice, 1 tbsp palm sugar, 1 ½ tbsp nam prik pao (Thai chilli jam), 1 ½ tbsp tamari and 1 bird's-eye chilli until the sugar dissolves. It should taste sweet, sour and salty in equal measure.
Step 4: Just before eating, pour the dressing over the pomelo, add most of the toasted coconut, 3 tbsp roasted peanuts, 3 tbsp crispy fried shallots, 1 handful mint leaves and 1 handful coriander leaves, and lift gently with your fingertips to combine.
Step 5: Pile onto a plate and scatter the rest of the coconut on top. Serve at once.
Nutrition per serving
- Calories
- 190 kcal
- Protein
- 4 g
- Carbs
- 28 g
- Fat
- 8 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does yam som o (pomelo salad) take?
- About 25 minutes in total: 20 minutes to prepare and 5 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of crispy fried shallots?
- Half an onion per 2 shallots.
- What can I use instead of mint leaves?
- Fresh coriander, same amount.
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