Thai Pomelo Salad (Yam Som O)

Method

1. 1

   Toast the coconut

   Toast the coconut in a dry frying pan over medium-low heat for 2 to 3 minutes, stirring often, until lightly golden and fragrant. Tip it into a bowl as soon as it colours.

2. 2

   Make the dressing

   Stir the lime juice, fish sauce and palm sugar together for about 1 minute, until the sugar dissolves. Taste and adjust until the dressing is tangy, savoury and gently sweet.

3. 3

   Prepare the pomelo

   Remove any thick membrane and seeds, then separate the pomelo flesh into bite-sized pieces for about 5 minutes. Keep the pieces fairly large and handle them gently.

4. 4

   Dress the salad

   In a serving bowl, gently toss the pomelo with the shallots, chilli and dressing for about 1 minute, just until evenly coated.

5. 5

   Finish and serve

   Scatter over the toasted coconut, peanuts and coriander. Serve straight away.

Tips

• Watch the coconut closely as it can burn quickly; take it off the heat as soon as it colours.
• Taste the dressing before tossing and adjust it to your preference.
• Remove as much thick membrane as possible for a tender salad.

Swaps

• Use grapefruit in place of pomelo.
• Use chopped cashews instead of peanuts.
• Use caster sugar in place of palm sugar.

Storing

Best served straight away; if needed, refrigerate the dressed salad separately from the toppings and add them just before serving.