Yum som o
4 servings
15 minutes
Recipe by Maxim Kuleshov (co-owner and brand chef of the projects "Ya v Tai", "Louis Onien" on the gastronomic street strEAT, Genso Sushi, Is Ku, chef of the bar "Teburasika" and the gastrobar "Vkustakh", two-time winner of the Kremlin Culinary Cup in Japanese cuisine, member of the Association of the National Guild of Chefs of Russia). Thai salad with shrimps and pomelo (or yum som-o) is one of the main national salads, a festive dish that is served in Thailand mainly in restaurants, despite the fact that it is very simple to prepare.
1
Mix fish sauce with the juice of two limes, add palm sugar, and heat on the stove until the sugar dissolves, then cool.
- Fish sauce: 30 ml
- Lime: 2 pieces
- Palm sugar: 30 g
2
In a mortar or blender, grind lemongrass, lime leaves, chili pepper, 5 grams of coconut flakes, and 5 grams of roasted peanuts. Mix the resulting paste with coconut milk.
- Lemongrass: 10 g
- Kaffir lime leaves: 3 g
- Red chili pepper: 5 g
- Desiccated coconut: 10 g
- Roasted peanuts: 10 g
- Coconut milk: 30 ml
3
Combine the first sauce and pasta, mixing thoroughly.
- Fish sauce: 30 ml
- Lime: 2 pieces
- Palm sugar: 30 g
- Lemongrass: 10 g
- Kaffir lime leaves: 3 g
- Red chili pepper: 5 g
- Desiccated coconut: 10 g
- Roasted peanuts: 10 g
- Coconut milk: 30 ml
4
Boil the shrimp in water without salt for 1-2 minutes.
- Shrimp: 10 pieces
5
Immediately add the hot shrimp to the sauce. Then mix spinach, cilantro leaves, and pomelo flesh with the shrimp and sauce.
- Shrimp: 10 pieces
- Baby spinach: 20 g
- Cilantro: 10 g
- Pomelo: 1 piece
6
Place the fish on a plate. Sprinkle with coconut flakes and peanuts on top.
- Desiccated coconut: 10 g
- Roasted peanuts: 10 g
