I saw some nice pomelos at Asian Midway and thought I would make Yam Som-O, a favorite dish of mine that I had in Thailand. Pomelos are cousins to the grapefruit, but are not as sweet and bitter. It has a very mild taste. This recipe is very spicy so be warned. I found this recipe on Food & Wine but modified it for my tastes. I prefer shrimp in this dish to salmon. Enjoy!
- Two 1 3/4-pound pomelos, peeled
- 2 tablespoons vegetable oil
- 1 large shallot, thinly sliced, separated into rings
- 3 Thai chiles, thinly sliced
- 1 tablespoon Asian fish sauce
- 1 teaspoon sugar
- 6 ounces medium cooked shrimp with tail on
- 1/4 cup chopped basil
- 1/4 cup chopped cilantro
- 1/4 cup roasted and unsalted peanuts, chopped
- sprinkle of sesame seeds
On a work surface, separate the pomelos into sections, then peel each one. Using a fork or knife, break up the sections into pearls and transfer to a bowl.
Heat the oil in a small saucepan. Add the shallot rings and cook over moderate heat, stirring occasionally, until browned, about 5 minutes. Using a slotted spoon, transfer them to paper towels to drain.
In a small bowl, stir the Thai chiles with the fish sauce and sugar. In a bowl, combine the pomelo pearls with the smoked salmon, basil, cilantro, peanuts, shallots and chile dressing and toss to coat. Mound the salad on plates and serve.
The fried shallots can be refrigerated for up to 2 days.