Spicy pomelo salad, prawns and cashew nuts

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

70 g fresh coconut flesh

2 tablespoons cashew nuts

4 dry bird-eye chilies

4 tablespoons coconut milk

4 prawns

1 teaspoon chopped coriander leaves

 

Seasoning

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.

 

 

 

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