📝 About This Recipe
Yam Som-O is a vibrant masterpiece of Thai cuisine, perfectly balancing the 'four pillars' of flavor: sweet, sour, salty, and spicy. This refreshing salad features the jewel-like sacs of the pomelo, a citrus fruit known for its floral sweetness and satisfying pop. Enhanced with aromatic toasted coconut, crunchy peanuts, and succulent shrimp, this dish offers a sophisticated texture and complexity that makes it a standout appetizer or light lunch.
🥗 Ingredients
The Fruit Base
- 4-5 cups Pomelo (peeled, membranes removed, and broken into bite-sized chunks)
Protein & Crunch
- 12-15 pieces Medium Shrimp (peeled, deveined, and poached until just opaque)
- 1/2 cup Unsweetened Shredded Coconut (toasted until golden brown)
- 1/4 cup Roasted Peanuts (unsalted and roughly crushed)
- 2 tablespoons Dried Shrimp (finely chopped or pulsed in a spice grinder)
The Dressing (Nam Yum)
- 3 tablespoons Palm Sugar (finely chopped; substitute with brown sugar if unavailable)
- 2.5 tablespoons Fish Sauce (high quality, such as Red Boat)
- 2 tablespoons Tamarind Paste (concentrate)
- 1 tablespoon Lime Juice (freshly squeezed)
- 1 tablespoon Thai Chili Jam (Nam Prik Pao) (adds a smoky depth and mild heat)
- 2-3 pieces Bird's Eye Chilies (finely minced; adjust to heat preference)
Aromatics & Garnish
- 1/4 cup Fried Shallots (store-bought or homemade)
- 1 tablespoon Fried Garlic (golden and crispy)
- 1/4 cup Fresh Cilantro (leaves only)
- 1/4 cup Fresh Mint (roughly torn)
- 1 piece Red Chilies (thinly sliced on a bias for garnish)
👨🍳 Instructions
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1
Start by preparing the pomelo. Carve away the thick pith, then carefully peel the thin membrane off each segment to reveal the juice sacs. Break the segments into bite-sized chunks, being careful not to crush them.
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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 from the pan to stop the cooking.
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3
Poach the shrimp in boiling water for 2 minutes until just pink and curled. Immediately plunge them into an ice bath to keep them snap-fresh and tender. Drain and pat dry.
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4
Prepare the dressing by combining the palm sugar, fish sauce, and tamarind paste in a small saucepan over low heat. Stir until the sugar is completely dissolved and the mixture thickens slightly.
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5
Remove the dressing from heat and whisk in the Thai chili jam (Nam Prik Pao), fresh lime juice, and minced Bird's Eye chilies. Taste and adjust; it should be a bold harmony of sweet, salty, and sour.
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6
In a large mixing bowl, add the pomelo chunks and the poached shrimp.
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7
Drizzle half of the cooled dressing over the pomelo and shrimp. Gently toss using your hands or two large spoons to ensure the fruit is coated without breaking the sacs.
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8
Add the toasted coconut, crushed peanuts, and dried shrimp to the bowl. These provide the essential 'crunch' factor.
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9
Fold in half of the fried shallots, fried garlic, cilantro, and mint leaves. Give it one final, gentle toss.
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10
Transfer the salad to a serving platter, mounding it high in the center for a beautiful presentation.
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11
Garnish generously with the remaining fried shallots, fresh herbs, and the sliced red chilies.
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12
Serve immediately while the textures are at their peak—crispy, juicy, and cooling.
💡 Chef's Tips
If pomelo is out of season, you can substitute with pink grapefruit, but be sure to add a touch more sugar to the dressing to balance the bitterness. Always remove every bit of the white pith and membrane from the pomelo, as these parts are very bitter and will ruin the delicate flavor of the salad. Toasting your own coconut and peanuts fresh makes a massive difference in the aromatic quality of the dish compared to pre-packaged versions. Do not dress the salad until the very moment you are ready to serve; the salt in the dressing will cause the pomelo to release its juices and become watery if left to sit. For a vegetarian version, replace the fish sauce with light soy sauce and omit the shrimp and dried shrimp, adding extra toasted cashews for protein.
🍽️ Serving Suggestions
Serve as a refreshing appetizer alongside grilled chicken satay with peanut sauce. Pairs beautifully with a chilled, aromatic white wine like a dry Riesling or a Gewürztraminer. For a traditional Thai meal, serve alongside a spicy Green Curry to provide a cooling contrast. Present the salad inside the hollowed-out pomelo shell for a stunning, tropical dinner party centerpiece. Accompany with crispy rice crackers (Khao Tan) for an extra textural element.