Yam Som O Thai: A Refreshing and Tangy Pomelo Salad with Shrimp
In the heart of Southeast Asia, Thailand is renowned for its vibrant street food scene and delectable cuisine. One of the country’s most beloved dishes is Yam Som O, a tangy and refreshing pomelo salad that has gained international recognition. In this article, we’ll delve into the world of Yam Som O and explore the secrets behind this mouthwatering dish, particularly its variant featuring succulent shrimp.
What is Yam Som O?
Yam Som O, also known as Thai Pomelo Salad, is a popular dish that originated in Thailand. The name "Yam Som O" literally translates to "pummelo salad" in Thai, which refers to the star ingredient: the pomelo, a large, yellowish-green citrus fruit native to Southeast Asia. This salad is a harmonious blend of sweet, sour, salty, and umami flavors, making it a perfect representation of Thai cuisine’s balance of taste and texture.
The Recipe: Yam Som O with Shrimp
For this recipe, we’ll focus on the variation featuring succulent shrimp, which adds a delightful protein-rich twist to the classic dish. Here’s a breakdown of the ingredients and preparation:
Ingredients:
- 2 large pomelos, peeled and segmented
- 1/2 cup cooked and peeled shrimp
- 1/4 cup chopped red onion
- 1/4 cup chopped cilantro
- 2 cloves garlic, minced
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 1 tablespoon palm sugar
- 1/2 teaspoon ground white pepper
- Salt, to taste
- 2 tablespoons chopped peanuts
- 2 tablespoons chopped scallions, for garnish
Instructions:
- In a large bowl, combine the pomelo segments, cooked shrimp, red onion, cilantro, and garlic.
- In a small bowl, whisk together the fish sauce, lime juice, palm sugar, and white pepper.
- Pour the dressing over the pomelo mixture and toss to combine.
- Season with salt to taste.
- Sprinkle the chopped peanuts over the salad and garnish with scallions.
The Magic of the Ingredients
The success of Yam Som O lies in the harmonious balance of its ingredients. The sweetness of the pomelo pairs perfectly with the savory flavor of the shrimp, while the fish sauce and lime juice add a tangy and umami dimension. The chopped peanuts and cilantro provide a satisfying crunch and freshness, respectively. The palm sugar, which is commonly used in Thai cuisine, adds a hint of caramel-like sweetness.
Tips and Variations
To elevate your Yam Som O experience, here are some tips and variations to try:
- Use fresh and ripe pomelos for the best flavor and texture.
- Adjust the amount of fish sauce and lime juice to your taste. Some people prefer a stronger or milder flavor.
- Add some heat by incorporating diced chili peppers or Thai chili sauce.
- Substitute the shrimp with other protein sources like chicken, pork, or tofu for a vegetarian or vegan option.
- Experiment with different types of citrus fruits, such as oranges or grapefruits, for a unique twist.
Conclusion
Yam Som O Thai Pomelo Salad with Shrimp is a dish that embodies the essence of Thai cuisine: a harmonious balance of flavors, textures, and aromas. With its refreshing and tangy profile, this salad is perfect for hot summer days or as a light and revitalizing meal any time of the year. Whether you’re a seasoned foodie or a curious cook, Yam Som O is an experience you won’t want to miss. So go ahead, give it a try, and discover the magic of this beloved Thai dish!
Yam Som O Thai Pomelo Salad with Shrimp
You can make the recipe [HERE](https://dobbernationloves.com/food-drink/yam-som-o-thai-pomelo-salad-with-shrimp-recipe/).Â
# Ingredients
* 1 tsp Canola Oil
* 150 g Raw Shrimp deveined, tail removed
* 2 cups Pomelo
* 2 Fresh Lime Leaf thinly sliced
* 1 tbsp Fried Shallots
* 1 tbsp Roasted Peanuts chopped
* 3 tbsp Toasted Shredded Coconut
* 1 tbsp Lemongrass finely sliced
* 1/4 cup Mint Leaves
* 1 tbsp Cilantro finely chopped
# Dressing
* 1 tbsp Palm Sugar
* 1.5 tbsp Lime Juice
* 2 tsp Fish Sauce
* 1/2 tbsp Tamarind Paste
* 1 Thai Red Chili seeds removed, finely sliced
# Instructions
1. Peel the pomelo and separate the flesh from the membranes. Break the flesh into bite sized pieces. Place in a large medium bowl and set aside.
2. In a mortar and pestle grind the chili into a paste, then add the palm sugar and pound until dissolved. Add fish sauce, lime juice, and tamarind paste and mix until combined.
3. Saute shrimp in oil in a nonstick pan until crispy on both sides and cooked through, approximately 3-4 minutes on medium heat.
4. Toss the pomelo salad with the tamarind lime dressing. Add the crispy fried shallots, roasted peanuts, toasted coconut, and lime leaf and toss to combine. Garnish with cilantro and mint.
Gotta try this. One of my absolute favorite Thai dishes was a gai som o that I got at a place in Bangkok and have been searching for ever since. Shredded crispy chicken instead of shrimp – but this looks really similar.