I’ve just returned from a 3.5 week holiday in Thailand, with a few days in Cambodia, so be prepared for an increase in Southeast Asian inspired meals! This delicious pomelo salad, a Thai favourite of mine, often contains fish sauce. Here it’s sea life free and equally delicious, reminiscent of a vegetarian yum som o dish I consumed (read: hoovered down my throat) in Bangkok.
There are multiple varieties of Pomelo, and from what I can see the pinker fruit variety is often more commonly found in the United States. While I’ve never had this variety, I’d say it’s a safe bet to use it in this recipe. The type used here is the fruit most commonly found in Southeast Asia, with a green skin and whiter coloured fruit.
For tips on how to peel a pomelo, spend a few minutes with our old pal Google (alternatively, here’s a good tutorial on how to get into a pomelo).
Yum Som O (Pomelo Salad)
- Cut and open your pomelo, collecting the fruit and any straying juice in a large bowl. Break any large pieces apart into bite sized chunks or strands. Mix the soy sauce, lime juice, sugar and chili and toss with the pomelo.
- Heat a wok or pan, with no oil, over medium to medium high heat and toast your coconut until it browns lightly. Tip it into a bowl and place the wok back on the heat to toast the sesame seeds for a similar amount of time until they turn a golden colour. Add to the coconut and leave to cool for a few minutes.
- Place the wok back on the head and add a half inch or inch of oil. Fry the shallots for a few minutes, keeping a close eye, until brown and crispy; there’s a fine line between this and burnt and you don’t want to cross it. Strain shallots from the oil and set aside to cool slightly.
- Toss the coconut and sesame mix, along with the ground peanut, with the pomelo and dish up. Divide the fried shallot between the two dishes, sprinkling on top. Garnish with chopped mint and coriander, if you please.