Bangkok Style Pummelo Salad (Yum Som O)
- 5 x shrimp peeled, deveined Water as needed
- 1 Tbsp. tamarind pulp
- 2 Tbsp. oil
- 2 x shallots finely sliced
- 6 x garlic cloves finely sliced
- 2 Tbsp. fish sauce
- 1 Tbsp. lime juice
- 1 Tbsp. palm sugar
- 1 Tbsp. Thai red chile paste
- 1 1/4 lb pummelo - (abt 2 1/2 c.)
- 6 ounce cooked boneless skinless chicken shredded
- 2 Tbsp. toasted shredded coconut
- 1 Tbsp. grnd roasted peanuts for garnish
- 4 x dry Thai red chiles for garnish
- Add in shrimp to small pan of simmering water and cook 2 min; drain and set aside.
- Place tamarind pulp in small bowl and add in about 3 Tbsp. hot water. Soak 20 min, stirring to help dissolve lump. Pour liquid through small, fine-meshed strainer into another small bowl and set aside.
- Heat oil in wok or possibly frying pan over medium-high heat and fry shallots till crispy, 1 to 2 min; remove with slotted spoon and set aside.
- Fry garlic over medium heat till crispy, 1 to 2 min; remove and set aside.
- Cut pummelo into segments, remove membranes and shred. In large bowl, mix 1 Tbsp. tamarind liquid (reserving rest for future use), along with fish sauce, lime juice, palm sugar and chile paste.
- Add in pummelos, chicken, shrimp and coconut and toss to coat thoroughly. Serve garnished with peanuts, dry chiles, fried shallots and fried garlic.
- This recipe yields 4 servings.
- Comments: Ingredients such as tamarind pulp and palm sugar are available at Thai and other Asian groceries. From India to the Philippines, many Asians make pummelo salads - a fine use for dry, "ricey" specimens. Bill Chutima and his wife, Dang, served this dish at Renu Nakorn, a renowned Thai restaurant in Norwalk which they owned till recently. Once the membranes of the pummelo segments have been removed, the hard, crisp pulp can be shredded into small pcs without dissolving. "We'd prefer a white-fleshed pummelo for this recipe, but any kind will do," Chutima says.
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