Thai Recipes > Salads > Pomelo

Spicy Pomelo Salad
(Dtam Somoh)

Serves 4 as a lunch with sticky rice or as a dish in a main meal

Ingredients
1 pomelo - prepared into shreds (see instructions below)
2 cloves garlic -– finely chopped
1 stalk lemongrass -– thinly sliced
3-10 bird's eye chillies
a generous bunch of coriander -– split into stalk (finely chop) and leaves (roughly chopped)
a handful of cashew nuts (plain) or peanuts -– roughly chopped
4 tomatoes -– quartered
2 snake beans (or several fine beans) -– cut into 2cm lengths
1 tbsp fish sauce
2 tbsp lime juice (roughly the juice of 1 lime)
A selection of fresh vegetables e.g. white cabbage or Chinese leaf, green beans (or snake beans), cucumber, celery

Preparation
1. Take the washed pomelo and cut a slice off the top. The peel and pith is quite thick and can be cut off in fairly thick slices. Quarter the pomelo as shown below and begin cutting off the peel and pith.



2. Now peel away the rest of the tough pith around the pomelo segments and shred them roughly into smaller segments, as shown below.

Finishing the Dish

1. In a large bowl, pound the garlic, lemongrass, corriander stalks and bird's eye chillies together with the end of a rolling pin, aiming to bruise them slightly but not crush them.
2. Add the chopped cashew nuts, tomatoes and beans and mix thoroughly, again bruising slightly but being careful not to crush the tomatoes.
   
3. Add the shredded pomelo and mix well with a spoon, be careful not to crush the pomelo segments. Then add the chopped coriander leaves and stir through.
   
4. Mix the fish sauce and lime juice and pour over the salad, mix again andimmediatelydiately.

Serve with the cabbage leaves and other raw vegetables and with steamed white Sticky Rice.

Notes
Thai fruit salads are typically served very spicy, with lots of fresh herbs and crunchy vegetables on the side.

What it looks like...