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Pomelo Salad "Yam Som O"

A refreshing, clean and colourful salad!

Moderate

Mild

45 minutes

Ingredients   Servings: 2 people

Chicken Satay
Pomelo
1 large fruit (250g of flesh)
Thai Mix Spices
2 Tbsp
Coconut sugar
1 Tbsp
Lime juice
2 Tbsp
 Fish sauce2 Tbsp
Prawns (head off, peeled)
10 pieces
Coriander leaves
1 bunch
Mint
1 bunch
Roasted peanuts
30g
Lemongrass wok oil
2 Tbsp

Method

Although this is technically a fruit salad, it is served up as a main course not as a dessert.
A spectacular salad that is the perfect balance of spicy, sour, salty, crunchy, sweet and juice.
And after a little preparation, is as simple as tossing all the ingredients into a bowl before tucking in to enjoy this delicious dish!

Chicken Satay

1. Prepare the pomelo

Slice off the top and bottom of the pomelo. 
Use a sharp knife to score four cuts in the peel from the top to bottom at equal distances around the pomelo. 
Peel off the skin. 
Follow the natural segments of the pomelo to peel it in half. Remove the papery wall membranes from each segment and place in a bowl.

Chicken Satay

2. Prepare the seasoning sauce

In a glass jar, combine the light soy sauce, fish sauce and coconut sugar. Mix well until the ingredients are combined and then set aside.

Chicken Satay

3. Prepare the dressing

In a bowl, combine the coconut sugar with the lime juice, fish sauce and Thai mix spices.
Mix well until the ingredients are combined and then set aside.

Chicken Satay

4. Stir fry prawns

Heat 2 Tbsp of Lemongrass wok oil in a pan.
Add the prawns and fry until cooked through.
Pour the seasoning sauce over the prawns and bring to the boil. Mix well and remove from the heat.

Chicken Satay

5. Prepare the pomelo salad

In a bowl, break the pomelo segments into bite sized pieces.
Add the coriander and mint leaves.
Add the dressing and toss well to coat all the ingredients.

Chicken Satay

6. Plate your dish

Place the pomelo salad on a plate.
Top with prawns and roasted peanuts, then tuck in!

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