Pomelo Salad (Yam Som-O)

🛒 Ingredients

• Pomelo, peeled segments 300 g · 110 kcal
• Cooked shrimp 100 g · 90 kcal
• Roasted peanuts, chopped 20 g · 115 kcal
• Shallots, thinly sliced 20 g · 15 kcal
• Fresh mint leaves 5 g · 5 kcal
• Fresh cilantro, chopped 5 g · 5 kcal
• Fish sauce 15 g · 10 kcal
• Lime juice 15 g · 5 kcal
• Palm sugar 10 g · 38 kcal
• Red bird's eye chili, sliced 5 g · 2 kcal

👨‍🍳 Instructions

1. In a large bowl, gently separate the pomelo segments and set aside. Ensure all pith and membranes are removed.
2. If using raw shrimp, quickly blanch them in boiling water for 1-2 minutes until pink, then drain and cool. If using pre-cooked shrimp, ensure they are thawed and ready.
3. In a separate small bowl, whisk together the fish sauce, lime juice, and palm sugar until the sugar is dissolved to create the dressing.
4. In the large bowl with the pomelo, add the cooked shrimp, chopped peanuts, sliced shallots, red chili, mint leaves, and cilantro.
5. Pour the dressing over the salad ingredients and toss gently to combine everything thoroughly. Be careful not to break up the pomelo segments too much.
6. Serve immediately as a refreshing appetizer or light main dish, garnished with extra mint leaves or peanuts if desired.