This is from the archives of Carol Taylor. Although not official a Christmas post, as we approach the richness of the food in the run up to the holidays you might think about adding in a few dishes that are light and fresh.
The best way to pay for a lovely moment is to enjoy it! Carol Taylor
Pomelo Salad or as it is known here Yum Som O is a wonderful light refreshing salad made with Thai Grapefruit( Pink Grapefruit) can be substituted and there is very little difference in flavour.
- 2 Pink Grapefruit or 1 Pomelo.
- 12-16 peeled shrimps.
- Sm.cucumber diced.
- 1/4 cup finely sliced shallots.
- 1/4 cup fresh Thai Basil or Mint.
- 1/4 cup Fresh coriander.
- 1/4 cup unsalted peanuts/cashews.
- 2 tbsp shredded coconut.
- 1 Red Chilli finely sliced.
- Half to 1 lime.
- 3 tbsp Fish Sauce.
- 1-2 tbsp palm sugar.
- 1 -2 red chillies finely sliced.
- Kaffir Lime leaf very finely sliced for garnish.
Set a pot of water to boil on the stove. Add shrimp and boil just a few minutes, until shrimp turn pink and plump and firm to the touch. Drain and set aside to cool.
Place shredded coconut in a dry frying pan or wok over medium-high heat and stir until coconut turns light golden brown and fragrant. Tip coconut into a small bowl to cool and set aside.Repeat with shallots frying in a little oil until golden and crispy tip into a small bowl and set aside to cool.
Prepare your grapefruit or pomelo, removing as much of the white peel as possible from the fruit. Break into bite-size pieces – 3 to 4 cups is a good amount. Set prepared fruit in a salad bowl.
Add to the bowl: cucumber, basil/mint, coriander, and fresh chilli.
Combine all dressing ingredients together in a cup, stirring well to dissolve the sugar.
To put the salad together: Add shrimp to the salad bowl, then pour over the dressing. Toss well to combine. Add most of the toasted coconut, shallots and nuts, reserving a little for garnishing, then toss again. Taste-test the salad for a balance of sweet/sour/spicy/salty.
Adjust to your liking, adding more sugar if too sour. For more depth of flavour, add a little Fish
Sauce. Your salad is now ready to serve. Top with reserved coconut, nuts and shredded lime leaf, and ENJOY!
Tip: Like most Thai salad dressings, this is an oil-free dressing, so it doesn’t appear to ‘cling’ as well as oil-based dressings, naturally collecting at the bottom of your salad bowl. This isn’t a problem – just be sure to toss a little more than you would for a regular salad in order to saturate ingredients with the dressing.
This salad is better served and eaten immediately, the fresher the better. If preparing for a party, keep the dressing apart from the salad until you’re ready to eat, then toss them together just before serving.
I do hope you enjoy as this is one of my favourite salads, I do shred my Pomelo much finer though rather than having too chunky. But as with anything, it is personal preference.
©Carol Taylor 2015
My thanks to Carol for sharing this deliciously refreshing salad that would be a welcome change to the sweet and sometimes stodgy foods at Christmas.
About Carol Taylor
Enjoying life in The Land Of Smiles I am having so much fun researching, finding new, authentic recipes both Thai and International to share with you. New recipes gleaned from those who I have met on my travels or are just passing through and stopped for a while. I hope you enjoy them.
I love shopping at the local markets, finding fresh, natural ingredients, new strange fruits and vegetables ones I have never seen or cooked with. I am generally the only European person and attract much attention and I love to try what I am offered and when I smile and say Aroy or Saab as it is here in the north I am met with much smiling.
Some of my recipes may not be in line with traditional ingredients and methods of cooking but are recipes I know and have become to love and maybe if you dare to try you will too. You will always get more than just a recipe from me as I love to research and find out what other properties the ingredients I use have to improve our health and wellbeing.
Exciting for me hence the title of my blog, Retired No One Told Me! I am having a wonderful ride and don’t want to get off, so if you wish to follow me on my adventures, then welcome! I hope you enjoy the ride also and if it encourages you to take a step into the unknown or untried, you know you want to…….Then, I will be happy!
Connect to Carol
New additional Blog: http://myhealthyretirement.com/welcome-to-orienthailiving-my-first-post/
Phuket Island Anthology: https://www.amazon.com/Phuket-Island-Writers-Anthology-Stories-ebook/dp/B00RU5IYNS
If you have missed previous posts in the Cook from Scratch series you can find them here: https://smorgasbordinvitation.wordpress.com/cook-from-scratch-with-sally-and-carol-recipes/
I am now looking for archive posts for the festive season.. short stories fiction and non-fiction, food and recipes, humour, memorable Christmas’s etc. Please send one or two posts to firstname.lastname@example.org.. I will be resuming the regular archive series in the New Year. Thanks Sally.