Thai Pomelo Salad (Yam Sam O)

Thai Pomelo Salad (Yam Sam O) inspired my Samila Gaeng in the sunshine coast.

Serves: 4
Prep time: 15 mins
Cook time: 5 mins

Ingredients
1 pomelo
2 tsp peanut oil
2 shallots, finely sliced
¼ cup dried shrimp
1 lemongrass, white part only, finely shredded
2 kaffir lime leaves, finely shredded
¼ cup peanuts, toasted, chopped
⅓ cup shredded coconut, toasted
½ cup mint leaves
1 long red chilli, finely sliced
DRESSING
3 dried birdseye chillies
1 tbsp palm sugar, grated
2 tbsp lime juice
3 tsp fish sauce

Method
Remove rind and pith from pomelo and segment. Break up into small pieces and transfer to a large bowl.
Heat oil in a medium frying pan over medium heat. Cook shallots for 5 minutes, stirring, until softened and starting to brown. Set aside to cool.
Dry fry the shrimp in a small frying pan on medium high, until fragrant. Transfer to a spice grinder and blend or pound in a mortar and pestle.
For the dressing, dry fry the chillies in a small frying pan over medium heat until starting to colour. Transfer to a spice grinder and grind to a powder. Measure out ¼-½ tsp of powder (depending on your spice heat preference) then reserve the rest for another use.
Pound the palm sugar in a mortar and pestle with the lime juice, until dissolved, then stir in fish sauce and the chilli powder.
Pour dressing over pomelo, then add shallots, shrimp powder, lemongrass, lime leaves, peanuts, coconut, mint and chilli.
Toss until well combined, then serve immediately.

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