Pomelo Salad (Yum Som-O)

Here you will find the recipe for one of our clients favourite dishes, our take on a Thai classic, we added toasted coconut flakes and dried prawns to add depth of flavour.

Pomelo Salad (serves 3)



Dried shrimps

Chopped peanuts

Toasted coconut flakes


Tamarind paste

Coconut cream

Fresh lime


150 Grams

5 Grams

8 Grams

3 Grams

8 Leaves

1 Tablespoon

1 Tablespoon

⅓   Piece

Tamarind Paste




Dried Chili

Tamarind juice

Palm sugar

Fish sauce



2 Pieces

4 Cloves

2 Pieces

6 Tablespoons

2 Tablespoons

3 Tablespoons

3 Tablespoons


Tamarind paste:

Chop the dry chili into little inch pieces and soak in water for 10 minutes.

Chop the shallots and garlic thinly and add straight to a frying pan on low to medium heat to slowly dry out the ingredients. After the chili has been soaked for 10 minutes add the chilies into the frying pan as well.

Continue cooking until all ingredients are dry and brown, then add these ingredients into a pestle and mortar and pound into a paste.

Once you have a paste add into a small saucepan and then add the remaining ingredients in the pot and cook on low heat for about 10 minutes stirring occasionally to not burn the bottom and ensure that it keeps the same consistency.

Putting the dish together:

Run your fingers gently through the pomelo to break it up into little flakes and set aside ⅓ of the pomelo in a different bowl for later.   

In another bowl add the tamarind paste and coconut cream together and mix until it is the same consistency.

Then add in the pomelo (leaving out  ⅓) and mix well then add the dried shrimps, chopped peanuts, toasted coconut flakes and cilantro, mix the ingredients together gain and then add the lime juice and the remaining pomelo, stirring just a few times so the pomelo is fresh and not completely coated with the sauce.

Put all the ingredients in a bowl and serve, for a spicy kick add fresh chopped chili to the dish.