Cooked - Pomelo Salad (yum Som-o) ยำส้มโอ

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Pomelo Salad (yum Som-o) ยำส้มโอ

2.0

1 Tbsp palm sugar

1½ Tbsp lime juice

2 tsp fish sauce

Thai chilies, to taste

2 cups Pomelo, torn into chunks

3 Tbsp shredded coconut, dark toasted

2 Tbsp roasted peanuts, coarsely ground

2 Tbsp dried shrimp, blitzed in a blender or coffee grinder until fluffy

3 Tbsp shallots, thinly sliced

2 kaffir lime leaves, very finely julienned

2 inches lemongrass, bottom half only, very thinly sliced

¼ cup mint leaves

¼ cup cilantro leaves (optional)

Wild betel leaves for serving (optional)

In a mortar and pestle, grind the chilies into a paste, then add palm sugar and pound until dissolved.
Add fish sauce and lime juice and swirl to mix.
Pour the dressing into a mixing bowl, then add all other ingredients and toss to combine.
You can serve it as is or serve some wild betel leaves (chaploo leaves) along side it which you can use to make little bit-sized wrap of the salad.

Course🍤Appetizer

Diets🌾Gluten-free...

Category🥗Salad

Cuisine🇹🇭Thai

Occasions📆Everyday🎊Party🌞Summer

Season☀️Summer

DifficultyEasy ⏰ 15m

Created 22 weeks ago

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