* 1 tbsp Palm Sugar * 1.5 tbsp Lime Juice * 2 tsp Fish Sauce * 1/2 tbsp Tamarind Paste * 1 Thai Red Chili seeds removed, finely sliced
# Instructions
* Peel the pomelo and separate the flesh from the membranes. Break the flesh into bite sized pieces. Place in a large medium bowl and set aside. * In a mortar and pestle grind the chili into a paste, then add the palm sugar and pound until dissolved. Add fish sauce, lime juice, and tamarind paste and mix until combined. * Saute shrimp in oil in a nonstick pan until crispy on both sides and cooked through, approximately 3-4 minutes on medium heat. * Toss the pomelo salad with the tamarind lime dressing. Add the crispy fried shallots, roasted peanuts, toasted coconut, and lime leaf and toss to combine. Garnish with cilantro and mint.
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You can make the recipe [HERE](https://dobbernationloves.com/food-drink/yam-som-o-thai-pomelo-salad-with-shrimp-recipe/).
# Ingredients
* 1 tsp Canola Oil
* 150 g Raw Shrimp deveined, tail removed
* 2 cups Pomelo
* 2 Fresh Lime Leaf thinly sliced
* 1 tbsp Fried Shallots
* 1 tbsp Roasted Peanuts chopped
* 3 tbsp Toasted Shredded Coconut
* 1 tbsp Lemongrass finely sliced
* 1/4 cup Mint Leaves
* 1 tbsp Cilantro finely chopped
# Dressing
* 1 tbsp Palm Sugar
* 1.5 tbsp Lime Juice
* 2 tsp Fish Sauce
* 1/2 tbsp Tamarind Paste
* 1 Thai Red Chili seeds removed, finely sliced
# Instructions
* Peel the pomelo and separate the flesh from the membranes. Break the flesh into bite sized pieces. Place in a large medium bowl and set aside.
* In a mortar and pestle grind the chili into a paste, then add the palm sugar and pound until dissolved. Add fish sauce, lime juice, and tamarind paste and mix until combined.
* Saute shrimp in oil in a nonstick pan until crispy on both sides and cooked through, approximately 3-4 minutes on medium heat.
* Toss the pomelo salad with the tamarind lime dressing. Add the crispy fried shallots, roasted peanuts, toasted coconut, and lime leaf and toss to combine. Garnish with cilantro and mint.