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Pomelo and Grilled Shrimp Salad

Pomelo and Grilled Shrimp Salad

Yam Som-O

Salad
1 large pomelo (1 #)*
1/2 pound shrimp in shell **
6-8 long (12") bamboo skewers (soaked in water for 30 minutes first)
Half a medium cucumber (Asian or English type is best)
1 small tomato cut in half and cut into thin wedges
1 cup loosely packed mint leaves
1/3 cup roasted unsalted peanuts, crushed in a mortar or finely
chopped
3 tablespoons shrimp powder with chili (kung phrik pon)

*When our Chandler Pomelos aren't in season I have used Owari Satsuma Mandarins from our tree.

** For a variation you can use scallops!

Dressing
3 tablespoons fresh lime juice
tsp salt
teaspoon white pepper
2 tablespoons plus 1 teaspoon palm sugar or brown sugar

Toppings
Fried garlic chips
Crispy Shallots
Sprigs of cilantro

Cut off the ends of the pomelo. With a sharp knife, score the skin
lengthwise into eighths. Pull off the rind with all the pith, using
the scored sections as a guide. Separate the fruit into sections
and completely remove the tough thin membrane enclosing each
segment. Snip the membrane with a pair of kitchen shears and peel it
away from the juice sac. It's an easy job as the sacs are firm,
neat bundles that roll out intact. Break the fruit segments into
bite size pieces and remove any seeds.

Build a charcoal fire or preheat a gas grill or broiler. Meanwhile
thread the unshelled shrimp on to the soaked bamboo skewers, about
four or five shrimp per skewer. Grill or broil the shrimp turning
once or twice, just until they are pink, about 3 to 4 minutes
total. Remove the shrimp from the skewers, peel, and add them to
the bowl with the pomelo.

Peel the cucumber half. Slice it in half and scoop out the seeds if
there are any with a spoon, cut the halves crosswise into thin
slices, and add them to the bowl. Add the remaining ingredients to
the bowl and gently toss to mix. Set aside

Combine the dressing ingredients in a blender until smooth and
liquid. Pour the dressing over the salad and toss until well mixed.

Transfer the salad to a large serving platter or bowl, and sprinkle
with the fried garlic chips and crispy shallots on top. Tear a few
cilantro sprigs and toss over the salad and serve.

To make fried garlic chips (kratiem tod)

Makes 3 tablespoons

1 cup of vegetable oil

cup thinly sliced garlic cloves (about 12)

Pour the oil into a wok or a small cast iron skillet set over medium
heat and bring to 360 deg F.

Add the garlic and cook until golden (do not burn!) stirring
occasionally, about 1 minute. Remove with a wire skimmer and drain
on paper towels. Let cool. Strain the cooled flavoured oil for
later use.

The chips will keep for a week or two in a sealed jar.

I offer a side of nam pla phrik for those who want some heat.




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