📝 About This Recipe
Transport your senses to the bustling markets of Bangkok with Yam Som-O, a majestic Thai salad that perfectly balances the four pillars of flavor: sweet, sour, salty, and spicy. This refreshing dish features the queen of citrus, the pomelo, whose giant teardrop-shaped vesicles provide a satisfying 'pop' of juice in every bite. Intermingled with toasted coconut, crunchy peanuts, and succulent shrimp, this salad is an exquisite masterpiece of textures and an authentic staple of Royal Thai cuisine.
🥗 Ingredients
The Fruit Base
- 4-5 cups Pomelo (peeled, membranes removed, and broken into bite-sized chunks)
- 8-10 pieces Medium Shrimp (peeled, deveined, and poached)
The Dressing (Dressing Base)
- 3 tablespoons Palm Sugar (finely shaved)
- 2 tablespoons Fish Sauce (high quality)
- 2 tablespoons Tamarind Paste (concentrated)
- 1 tablespoon Thai Chili Paste (Nam Prik Pao) (adds a smoky depth)
- 1 tablespoon Lime Juice (freshly squeezed)
- 2-3 pieces Bird's Eye Chilies (finely minced (adjust to heat preference))
The Aromatics & Crunch
- 1/4 cup Unsweetened Shredded Coconut (toasted until golden brown)
- 1/4 cup Roasted Peanuts (unsalted and coarsely crushed)
- 1/4 cup Shallots (thinly sliced and fried until crispy)
- 2 cloves Garlic (sliced and fried until golden)
- 1/4 cup Fresh Cilantro (leaves only)
- 1/4 cup Fresh Mint (torn lightly)
👨🍳 Instructions
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1
Begin by preparing the pomelo. Cut off the top and bottom, score the thick pith vertically, and peel it away. Carefully remove all the bitter white membrane from the fruit segments, breaking the flesh into natural, bite-sized clusters without crushing the juice vesicles.
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2
In a small dry skillet over medium-low heat, toast the shredded coconut. Stir constantly for 3-5 minutes until it turns a deep golden brown and smells nutty. Remove immediately to a bowl to prevent burning.
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3
In the same skillet, add a small amount of oil and fry the sliced shallots and garlic separately until they are crispy and golden. Drain on paper towels.
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4
Poach the shrimp in boiling water for 2-3 minutes until pink and opaque. Immediately plunge them into an ice bath to stop the cooking process, then pat dry.
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5
Prepare the dressing by whisking together the palm sugar, fish sauce, tamarind paste, and Thai chili paste in a small bowl. If the palm sugar is hard, microwave it for 10 seconds to soften.
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6
Add the fresh lime juice and minced bird's eye chilies to the dressing. Whisk until the sugar is completely dissolved and the dressing is smooth and glossy.
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7
In a large mixing bowl, gently place the pomelo segments and the poached shrimp.
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8
Drizzle half of the dressing over the pomelo and shrimp. Use your hands or two large spoons to toss very gently; you want to coat the fruit without breaking the delicate segments.
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9
Add half of the toasted coconut, half of the crushed peanuts, and half of the fried shallots and garlic to the bowl.
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10
Add the fresh cilantro and mint leaves, then toss once more to distribute the aromatics.
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11
Taste the salad. It should be a harmonious blend of sweet, salty, and sour. Add the remaining dressing if needed.
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12
Transfer the salad to a serving platter. Garnish generously with the remaining toasted coconut, peanuts, and crispy shallots for maximum texture.
💡 Chef's Tips
Choose a pomelo that feels heavy for its size, which indicates juiciness; if unavailable, a large pink grapefruit is a suitable substitute. Be meticulous about removing the white pith and membranes, as they are very bitter and will ruin the delicate flavor of the salad. Always toast your coconut and peanuts fresh for this recipe; the aromatic oils released during toasting are essential for the authentic flavor profile. If you prefer a vegetarian version, substitute the fish sauce with light soy sauce and the shrimp with crispy fried tofu cubes. Don't over-mix; the beauty of Yam Som-O lies in the intact, glistening beads of the pomelo fruit.
🍽️ Serving Suggestions
Serve inside the hollowed-out pomelo skin for a stunning, tropical presentation. Pair with a crisp, chilled Riesling or a Singha beer to cut through the spice and sweetness. Serve alongside grilled chicken skewers (Gai Yang) for a complete and balanced Thai meal. Accompany with extra lime wedges and fresh betel leaves (or butter lettuce) for wrapping the salad bites. Finish the meal with a light coconut sorbet to complement the toasted coconut notes in the salad.