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