Yam som o
Yam som o, from above
Non vegThailand

Yam som o

Juicy pomelo, prawns, toasted coconut and peanuts in a sweet, sour, salty dressing.

35 minTime
14 gProtein each
mediumSpice
Pomelo, the big citrus2 chapters · 1 min read

Make it your way

Grandma's wayPomelo, prawns, toasted coconut, fried shallots, peanuts.
The original
227kcalsame
14 gproteinsame
4 gfibresame
35minutessame

Yam som o.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Pomeloflesh of 1 pomelo, torn into pieces
Prawns (shrimp)200 g, poached
Shallots4, sliced and fried crisp
Cooking oil (vegetable oil)for frying shallots
Fresh grated coconut⅓ cup, toasted
Peanuts3 tbsp, roasted
Fish sauce1½ tbsp
Jaggery1 tbsp palm sugar
Lemon juice1½ tbsp lime juice
Fresh red chillies (fresh red chiles)1, sliced
Mint leavesa handful
Coriander leaves (cilantro)a handful

Method

4 steps
  1. 1Peel the pomelo, remove all membrane and tear the flesh into bite size clusters.
  2. 2Poach prawns in simmering salted water until just pink and curled, then cool.
  3. 3Fry shallots in oil until golden. Toast coconut in a dry pan until golden.
  4. 4Stir fish sauce, palm sugar, lime and chilli until dissolved. Toss gently with pomelo, prawns and herbs. Top with coconut, shallots and peanuts.
Serve it like this

Pile loosely on a flat plate so the pomelo sacs show, toppings scattered last, served right away.

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Make it a meal

What goes with Yam som o: a bread or rice, a side, something to drink and something sweet.

Bread or rice Khao kha moo180 min
Bread or rice Methi thepla40 min
With a main Pad thai30 min
With a main Gaeng pa30 min
On the side Tom yum goong25 min
To drink Thai iced tea15 min
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