The best way to pay for a lovely moment is to enjoy it!

Pomelo Salad .

SAM_6974

Pomelo Salad or as it is known here Yum Som O is a wonderful light refreshing salad made with Thai Grapefruit( Pink Grapefruit) can be substituted and there is very little difference in flavour.

Ingredients:

2 Pink Grapefruit or 1 Pomelo.

12-16 peeled shrimps.

Sm.cucumber diced.

1/4 cup finely sliced shallots.

1/4 cup fresh Thai Basil or Mint.

1/4 cup Fresh coriander.

1/4 cup unsalted peanuts/cashews.

2 tbsp shredded coconut.

1 Red Chilli finely sliced.

Dressing:

Half to 1 lime.

3 tbsp Fish Sauce.

1-2 tbsp palm sugar.

1 -2 red chillies finely sliced.

Kaffir Lime leaf very finely sliced for garnish.

Method:

Pomelo salad

  1. Set a pot of water to boil on the stove. Add shrimp and boil just a few minutes, until shrimp turns pink and plump and firm to the touch. Drain and set aside to cool.
  2. Place shredded coconut in a dry frying pan or wok over medium-high heat and stir until coconut turns light golden brown and fragrant. Tip coconut into a small bowl to cool and set aside.Repeat with shallots frying in a little oil until  golden and crispy tip into small bowl and set aside to cool.
  3. Prepare your grapefruit or pomelo, removing as much of the white peel as possible from the fruit. Break into bite-size pieces – 3 to 4 cups is a good amount. Set prepared fruit in a salad bowl.
  4. Add to the bowl: cucumber, basil/mint, coriander, and fresh chili.
  5. Combine all dressing ingredients together in a cup, stirring well to dissolve the sugar.
  6. To put salad together: Add shrimp to the salad bowl, then pour over the dressing. Toss well to combine. Add most of the toasted coconut ,shallots and nuts, reserving a little for garnishing, then toss again. Taste-test the salad for a balance of sweet/sour/spicy/salty. Adjust to your liking, adding more sugar if too sour. For more depth of flavor, add a little Fish Sauce . Your salad is now ready to serve.  Top with reserved coconut,nuts and shredded lime leaf, and ENJOY!
  7. Tip: Like most Thai salad dressings, this is an oil-free dressing, so it doesn’t appear to ‘cling’ as well as oil-based dressings, naturally collecting at the bottom of your salad bowl. This isn’t a problem – just be sure to toss a little more than you would for a regular salad in order to saturate ingredients with the dressing.

This salad is better served and eaten immediately, the fresher the better. If preparing for a party, keep the dressing apart from the salad until you’re ready to eat, then toss them together just before serving.

I do hope you enjoy  as this is one of my favorite salads, I do shred my Pomelo much finer though rather than having too chunky. But as with anything it is personal  preference.

We now have 4 days holiday as it’s Asalha Puja which is one of the national budha days where no alcohol can be sold and all government buidings are closed, a bit like our Bank Holidays in the UK ….so it will be BBQ on the beach until next time have fun and be happy . Love you all xx

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8 thoughts on “The best way to pay for a lovely moment is to enjoy it!

    1. blondieaka Post author

      That’s ok my next post is for a lemongrass salad..Thai’s have some lovely unusual salad combinations… to us anyway..thank you for visiting my blog 🙂

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      Reply
    1. blondieaka Post author

      Thank you it is a lovely refreshing salad my next blog will be a lemon grass salad which is another lovey one of my favorites.Pleased you have fixed your Gravatar it will make so much difference mine has 🙂

      Like

      Reply

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