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Yam som-o spicy pomelo salad with prawns and chicken -Non Veg - Thai Style
from: Karen AnandsYam som-o spicy pomelo salad with prawns and chicken - Thai Style
Ingredients
- 1 pomelo or 2 grapefruit
- 2 tbsp lime juice
- 1 tbsp fish sauce
- 1 tbsp sugar
- 150 gm cooked prawn (without shells)
- 200 gm cooked chicken breast, shredded
- 2 tbsp grated fresh coconut
- cup coconut cream
- 1 tbsp dried shrimp, finely chopped
Cooking Method
Peel the tomato and shred the flesh. Place the lime juice, fish sauce and sugar in a bowl and stir to mix.
Then
add the prawns, chicken, grated coconut and coconut cream and continue
stirring until blended. Add the pomelo and toss to coat thoroughly.
Transfer to serving plate, sprinkle with dried shrimps and serve.
Note: Use
small prawns for this dish. Peel and de-vein. Steam for literally two
minutes in a colander over boiling water. Do not overcook or your
prawns will turn hard.
Chicken: Use left over
roast chicken. Alternatively, buy 200 gm of chicken breast, marinate
with salt, pepper and lime juice for half an hour and pan fry on a
medium heat until tender. Cool and shred or cut into long strips with a
knife.
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