Thai Pomelo Salad with Prawns, known locally as “Yam Som-O”, is a dish that embodies the very essence of Thai cuisine. With its harmonious interplay of sweet, sour, salty, and spicy flavors, this dish is a refreshing testament to the balance and intricacy that distinguish Thailand’s culinary traditions. Whether you’re enjoying it as a standalone light meal or as an appetizer before a larger feast, it brings a burst of tropical vibrancy to your table.
Central to the salad is the pomelo, a citrus fruit native to Southeast Asia and one of the largest members of the citrus family. Pomelo is similar in flavor to grapefruit, but it is less bitter and has a delicately sweet note. Its juicy, plump flesh provides the perfect contrast to the prawns used in the dish. The fruit’s significance in Thai cuisine often transcends culinary value, symbolizing prosperity in Thai culture and often found in offering rituals. If pomelos aren’t readily available, grapefruits make for an excellent, albeit sharper, substitute. They ensure the refreshing essence of the recipe remains intact while offering a slightly different twist.
The pairing of prawns with pomelo highlights the integration of land and sea in Thai gastronomy. Prawns, with their naturally sweet and briny taste, complement the pomelo’s citric freshness. In this dish, they’re lightly boiled to preserve their tender, juicy texture, creating a delightful chew without overpowering the delicacy of the salad.
The heart of the dish lies in its dressing—a masterful combination of lime juice, fish sauce, palm sugar, and chili flakes. Each ingredient plays its role: lime juice lends a tangy bite, fish sauce delivers umami depth, palm sugar brings a touch of sweetness, and chili flakes add the quintessential heat that makes Thai food so thrilling. This four-part balance is what defines Thai cooking, enticing the palate with complexity in every bite. Adjusting the ratio of these elements allows home cooks to customize the dish to their preference, from mild and tangy to fiery and bold.
Topping the salad with roasted peanuts, fried shallots, and fresh cilantro adds layers of texture, crunch, and herbal notes. The peanuts bring a nutty flavor and a delightful bite, while the fried shallots provide a hint of sweetness and crispness. The cilantro ties everything together with its refreshing aroma, elevating the dish to something truly special. These toppings also speak to the Thai appreciation for textures in cooking, as the interplay of crunch and softness is equally as important as flavor.
This dish is as rich in history as it is in flavor. With roots in traditional Thai cuisine, pomelo salad is a dish that would often be found in more formal meals, but today it has made its way from temple banquets to everyday Thai households and even global tables. It highlights the accessibility of Thai street food inspirations while still carrying a quiet elegance. Whether served as a part of a festive Thai-themed dinner or as a refreshing summer salad, “Yam Som-O” epitomizes the vibrant and welcoming nature of Thai culinary artistry. For newcomers to Southeast Asian flavors or seasoned foodies, this salad offers a beautiful starting point to savor the soul of Thailand.
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 (affiliate link)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.