Yam Som-O (Pomelo Salad)

30-35 minutes to assemble
10 minutes to cook
4 as a main course, 8 as appetizers
30-35 minutes to assemble
10 minutes to cook
4 as a main course, 8 as appetizers
Pomelos resemble giant grapefruits, but are sweeter. They pair nicely with shrimp, Garlic Chili Pepper Sauce and Fish Sauce in this traditional Thai salad.


  • 3 tablespoons fresh lime juice
  • 2 tablespoons Garlic Chili Pepper Sauce
  • 2 tablespoons dark brown sugar
  • 1 tablespoon and 1-2 teaspoons Fish Sauce
  • 3 tablespoons oil
  • 2/3 cups sliced shallots
  • 1-2 tablespoons minced garlic
  • 1 cup peanuts, lightly crushed
  • 1 1/4 lbs fresh large shrimp, peeled and deveined
  • 1/2 cup unsweetened coconut flakes
  • 2 cups watercress, large stems removed
  • 1/2 cup roughly chopped basil
  • 1/2 cup roughly chopped cilantro
  • 2-2 lbs Pomelos (approximately 4 cups peeled and cut fruit)
  • Optional: fried onions, homemade or in a can
  • Garnish: lime wedges and chopped peanuts


  1. Whisk lime juice, Garlic Chili Pepper Sauce, brown sugar and 1 tablespoon of Fish Sauce in a small bowl. Set aside for sugar to completely dissolve.
  2. Heat oil in a large skillet. Add shallots and garlic. Stir-fry on a medium-high heat until wilted. Add peanuts, shrimp and remaining 2 teaspoons of fish sauce to skillet. Stir-fry until shrimp is almost cooked through. Add reserved lime juice mixture and cook until shrimp are just done. Don't overcook. Mix in coconut flakes and set aside to cool a bit.
  3. Add watercress, basil and cilantro to a large bowl. Cut pomelo into bowl of herbs so no juice is lost (see Test Kitchen Tip). Add shrimp mixture to greens and fruit. Toss to combine. Pour onto a platter and sprinkle with fried onions, if desired. Serve lime wedges and chopped peanuts to garnish.

In This Recipe

This sauce packs heat and a ton of flavor. Use it as a hot sauce or add a dash to spice up your favorite recipes.
Thais use Fish Sauce the way other cultures use soy sauce. Its savory and salty flavors are perfect for stir-frys, curries, marinades and dressings.

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