Thai Pomelo Salad (Yam Som-O)
- One 1.5- to –lb pomelo, peeled and separated into segments
- 1 lb 21-26 count shrimp, peeled and deveined
- ¾ cup desiccated coconut flakes (unsweetened)
- ½ cup coconut milk
- Dried red chile flakes, to taste
- 4 tablespoons finely-minced shallots or onion
- 2 tablespoon finely-minced garlic
- 2 tablespoon vegetable oil
- ½ cup plain roasted peanuts, roughly chopped
- Fresh lime juice, to taste
- Fish sauce, to taste
- A handful of Fresh cilantro leaves
- This recipe is gluten-free
- Produce
- Cilantro, Fresh leaves (1 handful)
- Desiccated coconut flakes, unsweetened (3/4 cup)
- Garlic (2 tablespoon)
- Peanuts, plain roasted (1/2 cup)
- Red chile flakes, Dried (1)
- Shallots or onion (4 tablespoons)
- To -lb pomelo (1 1/2)
- Seafood
- 21-26 count shrimp (1 lb)
- Canned Goods
- Coconut milk (1/2 cup)
- Condiments
- Fish sauce (1)
- Cooking & Baking
- Vegetable oil (2 tablespoon)
- Drinks
- Lime juice, Fresh (1)
Preparation
Read recipe preparation on rasamalaysia.com
Social Stats
61.5Rating
1-100
1-100
14Tweets
222Facebook
Shares
Shares
77StumbleUpon
Views
Views
170PinterestPins
Recipe Stats
Published March 6, 2010 (2 years ago).
13 people saved this recipe.
