Spicy pomelo salad with prawns and cashew nuts, or Yam Som O


There are many varieties of salads in Thailand. This one includes coconut milk and roasted chili paste. We call it Yam Som O.

Serves 2.

1 pomelo, peeled and cut in segments

1 tablespoon dry shrimps

2 tablespoons fresh coconut, grated

2 tablespoons cashew nuts

4 dry bird's eye chillies

6 tablespoons coconut milk

4 prawns, peeled and deveined

2 coriander sprigs, roughly chopped

Seasoning:

2 tablespoons fish sauce

2 tablespoons roasted chili paste

2 tablespoons lime juice

In a pan or wok, dry roast the shrimps for about 1 minute on medium heat. Then grind into a powder, using a mortar and pestle (or food processor).


Dry roast the cashew nuts and dry chillies over medium heat for about 1 minute.


Dry roast the coconut flesh over medium heat, until brown (takes about 3 minutes and you have to stir constantly).


Bring the coconut milk to a boil and stir in the prawns. Simmer until pink. Cooking time depends on the size of the prawns (about 2 minutes for medium size prawns).

Transfer all the ingredients, including the coconut milk (keep a few coriander leaves to garnish) and mix well. Taste to adjust the seasoning. Transfer on a serving plate and sprinkle with coriander leaves.

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