Thai Pomelo and Shrimp Salad (Miang Som O) Recipe

Name: Thai Pomelo and Shrimp Salad (Miang Som O) Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 3/4 cup store-bought or homemade Thai chili jam (nam prik pao); 1/4 cup fish sauce; 1 pound medium shrimp, peeled and deveined; 2 quarts water; 1 tablespoon salt; 3/4 cup of fresh ginger (the younger the better) that has been peeled and cut into 1/4-inch dice; 3 medium shallots or 1/2 a medium red onion, peeled and cut into 1/4-inch dice (about 1/2 cup); Half a large cucumber, seeded and cut into 1/4-inch dice (about 1 1/2 cups); 3/4 cup of roasted cashews or peanuts; 3 to 4 bird’s eye chilies, cut crosswise into 1/8-inch slices; One large lime (choose one with thin and smooth skin), cut into 1/4-inch cubes (peel and all), or 1 tablespoon lime juice (see note); One large pomelo, peeled and separated into segments, pith removed, cut roughly into large pieces (see note); Two heads of Boston (Bibb) lettuce, separated into individual leaves, washed and spun dry

Notes: Personally, I like my miang extra tart with the fragrance and slightly bitter flavor of lime rinds, so I include them in the salad. If you don't like chewing on pieces of lime, rind and all, leave them out. Instead, substitute with a tablespoon of fresh squeezed lime juice.

Likewise, if you don't like the taste of fresh ginger in this, you can also leave it out or replace it with something mild such as water chestnuts or jicama.

Lotus petals aren't necessary either. Trimmed lettuce leaves work just fine.

If pomelo is unavailable, grapefruit or navel orange can be used in its place.

My Thai: Pomelo and Shrimp Salad (Miang Som O)

Thai Pomelo and Shrimp Salad (Miang Som O) Recipe

Prep 20 mins

Cook 10 mins

Active 30 mins

Total 30 mins

Serves 4 servings

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3/4 cup store-bought or homemade Thai chili jam (nam prik pao)
1/4 cup fish sauce
1 pound medium shrimp, peeled and deveined
2 quarts water
1 tablespoon salt
3/4 cup fresh ginger (the younger the better) that has been peeled and cut into 1/4-inch dice
3 medium shallots or 1/2 medium red onion, peeled and cut into 1/4-inch dice (about 1/2 cup)
Half a large cucumber, seeded and cut into 1/4-inch dice (about 1 1/2 cups)
3/4 cup of roasted cashews or peanuts
4 pepper bird’s eye chilies, cut crosswise into 1/8-inch slices
One large lime (choose one with thin and smooth skin), cut into 1/4-inch cubes (peel and all), or 1 tablespoon lime juice (see note)
One large pomelo, peeled and separated into segments, pith removed, cut roughly into large pieces (see note)
2 heads bibb lettuce, separated into individual leaves, washed and spun dry

In a small condiment bowl, mix together chili jam and fish sauce; set aside.
Place water and salt in a 4-quart pot; bring to a boil. Reduce to a sub-simmer. Water should be steaming, but not bubbling. Add shrimp to pot; stir until shrimp are barely opaque, about 1 1/2 minutes. Remove with a metal spider or slotted spoon. Set aside.
Arrange poached shrimp, dressing, shallots, cucumber, peanuts, chilis, lime, pomelo, and lettuce leaves on a large platter. To assemble and serve: place one shrimp in a lettuce leaf and a "little bit of this and a little bit of that," followed by a teaspoonful of dressing; wrap it up in one bite and consume.

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My Thai: Pomelo and Shrimp Salad (Miang Som O)

Nutrition Facts (per serving)
461	Calories
16g	Fat
48g	Carbs
37g	Protein

Nutrition Facts
Servings: 4
Amount per serving
Calories	461
% Daily Value*
Total Fat 16g	21%
Saturated Fat 3g	14%
Cholesterol 239mg	80%
Sodium 4215mg	183%
Total Carbohydrate 48g	18%
Dietary Fiber 8g	30%
Total Sugars 13g
Protein 37g
Vitamin C 171mg	857%
Calcium 213mg	16%
Iron 3mg	15%
Potassium 1291mg	27%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.