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Pummelo Salad with Coconut & Shrimp

Thai pummelo salad is called Yam Som-O, and is a very popular dish. With its combination of sweet pummelo, crunchy peanuts and coconut flakes, and spicy red chili, it’s a feast for both the eyes and the taste buds, perfectly complementing delectable shrimp. It’s a meal in itself, or a flavorful first course to a rich main dish.
Course Main Dish, Salads
Cuisine Seafood

Ingredients
  

Dressing:

  • 2 tablespoon vegetable oil
  • 4 tablespoons shallots finely-minced
  • 2 garlic cloves finely chopped
  • 2 red or green Thai chiles finely chopped
  • 1/2 cup coconut milk
  • 1 tablespoon light brown sugar
  • 1/4 cup fresh lime juice
  • 3 tablespoons fish sauce
  • Kosher salt

Salad:

  • 1 pummelo
  • 1 pound medium shrimp peeled and deveined
  • 3/4 cup desiccated coconut flakes unsweetened
  • 1 tablespoon vegetable oil
  • 1/2 cup plain roasted peanuts roughly chopped
  • Handful fresh cilantro leaves

Instructions
 

  • Add 2 tablespoons oil to a saucepan over a medium heat, and sauté the shallots, garlic, and Thai chiles for 5 minutes, until fragrant.
  • Add the coconut milk, and stir together. Continue to cook another minute or so until thoroughly heated.
  • Remove from heat, and set aside to cool.
  • Add the coconut flakes to a dry skillet over a medium low heat. Toast, turning frequently, until they turn a medium brown color. Set aside to cool.
  • Add 1 tablespoon oil to the skillet, and cook the chopped peanuts for about 2 minutes, until browned.
  • Add about a quarter to a half-inch of water to a saucepan, and poach the shrimp until they are pink and curled into shape. Set aside.
  • Peel the pummelo using a sharp knife, taking as much of the thick white pith off as you can. Cut in half over a large bowl (to catch any juice). Cut into the membranes and release the flesh into the bowl. Break the segments into smaller, bite-size pieces.
  • Add the poached shrimp, toasted coconut flakes and peanuts, and cilantro leaves to the bowl with the pummelo – reserving a little of the peanuts and coconut flakes.
  • To the coconut milk mixture, which should be cooled by now, add the brown sugar, lime juice, and fish sauce. Stir dressing together, and season with salt to taste.
  • Pour the dressing over the salad mixture and toss gently.
  • Divide onto 4 plates, or serve on a platter. Top with the remaining coconut flakes and peanuts.
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