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
70 g fresh coconut flesh
2 tablespoons cashew nuts
4 dry bird-eye chilies
4 tablespoons coconut milk
1 teaspoon chopped coriander leaves
3 tablespoons fish sauce
1 tablespoon coconut sugar
2 tablespoons roasted chili paste
0.5 teaspoon chili powder
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). Reserve.
Dry roast the cashew nuts and dry chilies over medium heat for about 1 minute. Reserve.
Dry roast the coconut flesh over medium heat, until brown (takes about 5 minutes and you'll have to stir constantly). Reserve.
Bring the coconut milk to a boil and stir in prawn. Simmer until pink. Cooking time depends on the size of the prawns (about 3 minutes for medium size prawns).
Transfer all the ingredients but coriander leaves in a bowl. Add the seasoning and mix well. Taste to adjust the seasoning. Transfer on a serving plate and sprinkle with coriander leaves.