Yam Som-O

This entry comes from Thailand. The pomelo is the base. Sweet and spicy, all ingredients are important!

Recipe of Yam Som-O for 2 persons:

-6 large shrimp.

-180g of skinless pomelo flesh

-1 shallot, finely chopped

-2 Chinese chives

-2 tablespoons of grated coconut

-1 tablespoon of fried shallots (or canned fried onions)

-2 tablespoons of unsalted roasted peanuts

-1 tablespoon of small dried shrimp

-1/2 teaspoon coarse chili powder

-the juice of a whole lime

-2 tablespoons of sugar

-1/2 teaspoon salt

-1 banana leaf

Start by opening the pomelo. Incise all around without pushing the blade into the flesh.

Then by inserting the hand between the skin and the flesh, gently peel off the skin.

Cut around this skin shell into triangles.

Cut a circle out of a clean, washed banana leaf. Put this leaf circle in the pomelo skin bowl! Without banana leaf, we can also put a lettuce leaf!

Peel the body of the shrimp. Just leave the tail.

Cook in water for 2-3 minutes. Drain and set aside.

Place lemon juice, sugar and salt in a bowl.

Add the pomelo flesh (180g!! Not all!). Add the chopped shallot and the Chinese chives in small pieces. Then the fried shallot.

Crush the peanuts in a mortar and pestle into a coarse powder.

Do the same with the dried shrimp.

Add everything to the salad, then the chili powder.

Heat a frying pan and add the grated coconut. Lightly grill it, but never burn it! It goes fast!

Add it to the salad and mix well.

Place the salad in the bowl formed by the peel and the banana leaf.

Decorate with shrimp and chives. Keep chilled until ready to serve.