Yam som-or

Yam som-or

Pomelo salad

By
From
The Complete Asian Cookbook
Serves
6
Photographer
Alan Benson

This relative of the grapefruit is available in both white and pink varieties. Using both types makes for a very pretty salad. If pomelo is not available, grapefruit may be substituted.

Ingredients

Quantity Ingredient
1 pomelo
1/4 cup dried shrimp
1 garlic clove
1-2 red chillies, seeded and thinly sliced
1 tablespoon palm sugar, grated
1 tablespoon fish sauce
2 tablespoons lime juice
1 stem lemongrass, very thinly sliced, white part only

Method

  1. Use a sharp knife to peel off the skin and remove all of the white pith from the pomelo. Break apart the segments by cutting between the membranes. Discard any seeds.
  2. Lightly toast the dried shrimp in a dry frying pan over low heat. Allow to cool slightly, then transfer to a food processor and process until shredded.
  3. Crush the garlic and half of the chilli using a mortar and pestle, then place in a bowl with the palm sugar, fish sauce and lime juice. Stir to dissolve the sugar, then mix in the shredded shrimp and the lemongrass and pour it onto the bowl of pomelo segments. Arrange on a serving plate and decorate with the remaining chilli slices.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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