Bangkok-Style Pummelo Salad (Yum Som-O)

Time 45 minutes
Yields Serves 4
Bangkok-Style Pummelo Salad (Yum Som-O)

Add shrimp to small pan of simmering water and cook 2 minutes; drain and set aside.


Place tamarind pulp in small bowl and add about 3 tablespoons warm water. Soak 20 minutes, stirring to help dissolve lump. Pour liquid through small, fine-meshed strainer into another small bowl and set aside.


Heat oil in wok or frying pan over medium-high heat and fry shallots until crispy, 1 to 2 minutes; remove with slotted spoon and set aside. Fry garlic over medium heat until crispy, 1 to 2 minutes; remove and set aside.


In large bowl, mix 1 tablespoon tamarind liquid (reserving rest for future use), along with fish sauce, lime juice, palm sugar and chile paste. Add pummelos, chicken, shrimp and coconut and toss to coat thoroughly.


Serve garnished with peanuts, dried chiles, fried shallots and fried garlic.

From India to the Philippines, many Asians make pummelo salads--a fine use for dry, “ricey” specimens. Bill Chutima and his wife, Dang, served this dish at Renu Nakorn, a renowned Thai restaurant in Norwalk that they owned until recently. Once the membranes of the pummelo segments have been removed, the firm, crisp pulp can be shredded into small pieces without dissolving. “We’d prefer a white-fleshed pummelo for this recipe, but any kind will do,” Chutima says. Ingredients such as tamarind pulp and palm sugar are available at Thai and other Asian groceries.

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