Yam Som Oh
Yam Som Oh is a delicious refreshing Thai salad with shrimp, pomelo segments and a zippy Chili jam sauce you are going to want to slather on everything.
Servings: 4
Calories: 344kcal
Ingredients
- 1 pomelo
segmented (can exchange 1 grapefruit and 1 orange) - 2 stalks lemongrass
chopped finely - 4 leaves kaffir lime leaves
chopped very finely - 2 tablespoon fish sauce (1 for the dressing and one for the shrimp marinade)
- 2 tablespoon lime juice
- 1 teaspoon sugar
or sugar alternative - 1 pound shrimp
peeled and deveined - 1 tablespoon oil
- ⅛ teaspoon white pepper
- 1-2 chili peppers to suit your families need for a little heat -optional
- ⅓ cup cilantro
chopped - optional - 8 cloves Garlic chopped and fried (optional garnish)
Garlic Chilli Jam
- 2 tablespoon oil
- 1 onion
peeled and chopped - 10 cloves garlic
peeled and sliced - ½ teaspoon dried red chilis flakes
(optional to taste) - 3 tablespoon tamarind (this is sour so you can exchange with lime juice)
- 2 packets sugar
or sugar alternative - 2 tablespoon fish sauce gluten free if required
Instructions
- Prepare the pomelo: Cut 4 circular lines from the top of the pomelo to the bottom just through the peel, do not cut into the fruit. Gentle peel off the green/yellow skin of the pomelo. Remove gently each of the 4 sections of the peel. Remove as much of the white pulp/pith as possible. Next gently find the end of the fruit and separate the segments of the fruit, just like you would do when peeling and eating an orange. Now gently peel each segment and remove any seeds. You then have a beautiful skinless piece of pomelo. Repeat process with the remaining segments of the pomelo.
- In a bowl, break up the pomelo peeled segments into smaller bite sized pieces being careful not to squeeze any of the juices from the pomelo. Add the chopped lemon grass and chopped kaffir lime leaves. Set aside.
- Marinate your shrimp: In a plastic bag or tupperware, add your deveined and peeled shrimp. (You can leave the tails on the shrimp for aesthetic reasons if you like.) Add canola oil, white pepper and a squeeze of lime juice and stir and set aside.
- Make your garlic chili jam/dressing: In a wok/frying pan place your canola oil and place the heat on medium and add your shallots/onions, garlic, sugar and dried chili flakes (If you have whole dried chillis this would be preferred but I was all out) Stir fry until the onions are carmalized and golden brown. Remove from the heat. Add the tamirand, fish sauce, lime juice and sugar. Taste test and adjust seasoning. If you want it more sour add more tamirand juice. If you want it more sweet, add more sugar. If you want it more hot, add more chili flakes. If you want it more salty, then add more fish sauce. The final result should be a nice balance in flavors that makes it feel like a little party in your mouth. Set aside.
- Prepare the garnishes: chop the cilantro. If you want to garnish with garlic, fry chopped garlic with a little oil until slightly golden brown. Do not burn your garlic as it will be bitter. If you want to garnish with coconut flakes then put about ¼ cup dried coconut in a pan and toast until lightly brown and aromatic.
- Grill your shrimp for 1-2 minutes on each side until bright pink and no longer translucent. Do not overcook the shrimp or they will be tough. Remove the shrimp from the grill.
- Putting it all together: Add your grilled shrimp to the pomelo salad. Add the garlic chili jam dressing and toss gently. Top with garnishes of chopped cilantro, fried garlic and/or toasted coconut.
- Enjoy!
Notes
Pomelos should be readily available at your Asian grocery store. If you cannot find a pomelo, a good alternative would be to use a segmented grapefruit and also and also an orange. Grapefruits have a similar flavor to pomelo but are much more bitter, so by adding the oranges, that will add some natural sweetness to the dish.
In addition, you can exchange tamarind with lime juice.
If you cannot find Kaffir lime leaves substitute with a teaspoon of lime zest.
Sometimes, you can find lemongrass paste in the refrigerated section of the grocery store if you can find this fresh herb.
Nutrition
Serving: 1g | Calories: 344kcal | Carbohydrates: 33g | Protein: 27g | Fat: 12g | Saturated Fat: 1g | Cholesterol: 286mg | Sodium: 2304mg | Potassium: 690mg | Fiber: 3g | Sugar: 9g | Vitamin A: 123IU | Vitamin C: 107mg | Calcium: 222mg | Iron: 4mg