Yam Som-O is a Thai pomelo salad with prawns, dressed in a lime-fish sauce-palm sugar dressing and finished with peanuts, fried shallots, and cilantro. The whole thing comes together in 30 minutes, and most of that is peeling the pomelo. Itโs a genuinely fast, no-cook-except-the-prawns salad that tastes like you put in a lot more effort than you did.
The technique that matters
The dressing is where this salad succeeds or fails. Lime juice, fish sauce, and palm sugar need to be stirred until the sugar is completely dissolved before the dressing hits the salad โ undissolved sugar sits in gritty pockets and the flavor never distributes evenly. Taste it before you toss: it should be sour, salty, and slightly sweet all at once, with heat underneath. If it tastes flat, it needs more fish sauce. If itโs too sharp, a little more palm sugar fixes it fast. The second thing worth doing carefully is breaking the pomelo into pieces by hand rather than cutting it. Pulling the segments apart keeps the flesh in natural, irregular chunks that hold the dressing better than clean knife cuts do.
What can go wrong
- Overcooked prawns: Two to three minutes in boiling water is the ceiling. Pull them the moment they turn opaque and curl โ leaving them even a minute longer makes them rubbery and theyโll dominate the salad texturally.
- Watery salad: Pomelo releases juice once itโs dressed. If youโre not eating immediately, keep the pomelo and dressing separate and combine just before serving. A pool of liquid at the bottom of the bowl dilutes everything.
- Fried shallots going soft: Add them at the very last second, right before the bowl goes to the table. Any contact with the dressing or the pomeloโs moisture and they lose their crunch within minutes.
- Dressing that doesnโt cling: If your pomelo segments are very wet, pat them dry with a paper towel before tossing. Excess surface moisture repels the dressing and you end up with a puddle instead of a coated salad.
- Heat thatโs hard to dial back: Chili flakes bloom in the dressing and get hotter as the salad sits. If youโre serving this to mixed heat tolerances, dress it at the table โ a pre-dressed salad goes limp fast anyway, and it lets everyone control their own bowl.
Leftovers and meal prep
This salad does not keep well once assembled โ the pomelo softens and the prawns tighten up in the fridge overnight. For meal prep, store the components separately: cooked prawns in an airtight container for up to 2 days, peeled pomelo segments in a separate container for up to 2 days, and the dressing in a small jar for up to 4 days. The peanuts and fried shallots should stay at room temperature in a dry spot โ refrigerating them makes them stale. When youโre ready to eat, toss everything together cold or let the prawns come to room temperature for 10 minutes first. Once dressed, plan to eat within 20 minutes for the best texture.
Thai Pomelo Salad with Prawns
Ingredients
- 1 large pomelo peeled and segmented
- 300 grams prawns peeled and deveined
- 2 tablespoons lime juice freshly squeezed
- 1 tablespoon fish sauce
- 1 tablespoon palm sugar or light brown sugar
- 1 teaspoon chili flakes adjust to taste
- 1 stalk spring onion finely sliced
- 2 tablespoons roasted peanuts chopped
- 2 tablespoons fried shallots optional
- 1 small bunch cilantro fresh, for garnish
Instructions
- Prepare the Pomelo by peeling and segmenting it into bite-sized pieces.
- Bring a pot of water to a boil, add the prawns and cook for 2-3 minutes until they're opaque and curled. Drain and set aside.
- In a small bowl, mix the lime juice, fish sauce, palm sugar, and chili flakes. Stir until the sugar is dissolved.
- In a large mixing bowl, gently combine the pomelo, prawns, and dressing until evenly coated. Toss in the spring onion and half of the roasted peanuts.
- Serve the salad in a large bowl or individual plates, sprinkled with the remaining peanuts, fried shallots, and a generous handful of cilantro.
Notes
Nutrition
FAQ
Can I use grapefruit instead of pomelo?
Yes, grapefruit works as a direct substitute. Itโs more bitter than pomelo, so you may want to add a small extra pinch of palm sugar to the dressing to compensate.
Where do I find palm sugar?
Most Asian grocery stores carry it, usually in small tubs or discs. Light brown sugar is a reliable swap in the same quantity โ the flavor is slightly less caramel-like but the dressing still works.
Can I make this ahead for a dinner party?
Prep all components up to two days ahead and store them separately. Assemble and dress right before you serve โ the salad deteriorates quickly once the dressing is on.
Is there a substitute for fish sauce to make this vegetarian?
Soy sauce or tamari works in a 1:1 swap and keeps the salty-umami balance. Coconut aminos is milder, so use a little more and taste as you go.
How do I peel a pomelo without wasting too much fruit?
Score the thick rind in quarters from top to bottom and peel it off in sections โ the pith is very deep, so donโt be shy about pulling it away. Once youโre through the pith, the segments pull apart easily by hand.
Can I use frozen prawns?
Frozen prawns are fine โ thaw them fully in cold water first and pat them dry before boiling. Excess water on the surface dilutes the pot and can make the prawns steam unevenly.