Asian Salad Recipes - Thai Pomelo and Grilled Prawn Salad (Yam Somo) Recipe

Ingredients

• 6 large lettuce leaves

• 8 large king prawns

• 250g (90z) pomelo segments, broken into small pieces

• for the dressing

• 4 small red shallots 3 garlic cloves

• 4 small red chilies

• 1 tablespoon fish sauce

• 1 teaspoon palm sugar

• 2 tablespoons coconut cream

• 1 heaped tablespoon dry-fried coconut

• 1 heaped tablespoon ground dried shrimp

Serves 4

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Method:

1. Arrange the lettuce leaves on a serving platter and set aside. Preheat the grill to hot and grill the prawns in their shells until they just change color.

2. When cool enough to handle, peel and devein them. Place the prawns and pomelo segments in a bowl and set aside.

3. Prepare the dressing: wrap the shallots, garlic and chilies in foil and grill the parcel for 1 minute on each side. Then remove the foil, place the contents in a mortar and pound to a paste.

4. Add the fish sauce, sugar and coconut cream and stir well. Pour the dressing over the salad and mix well.

5. Just before serving, stir the coconut and ground shrimp into the salad, turn out on to the serving platter with the lettuce leaves and serve at once.

Note: We only make this salad if we've bought a sour pomelo that isn't sweet enough to eat as a fruit; so a grapefruit makes a fair substitute.