Preparation time: 45 mins
Ingredients:
- 1-1/2 cups Pomelo fruit, shredded
- 1/2 cup grilled shrimps
- 1 teaspoon kaffir lime leaves, cut into thin slices
- ¼ cup Fried shallots
- ¼ cup Roasted grated coconut
- ¼ cup Roasted unsalted peanut, coarsely grounded
- ¼ cup Nam Yum/Dressing sauce
- 2 pieces of Fried dried chilies (optional)
- 1 piece of Red chili, thinly diced
Put the Pomelo in a large bowl, add kaffir lime leaves, grilled shrimps, and then splash the nam yum, gently mix well. Garnish with grated coconut, fried shallots, coarsely grounded peanuts, cilantro leaves, and fried dried chilies.
Nam Yam (Dressing sauce)
Ingredients:
- ½ cup roasted unsalted peanuts, coarsely grounded
- 1 tbsp. roasted galangal
- 1 tbsp. roasted lemongrass
- 2 tbsp. roasted grated coconut
- 1 tbsp. nam prik pao (Thai Roasted Chili Paste)
- 3 tbsp. palm sugar
- 2 tbsp. fish sauce (optional) can substitute with salt or light soya sauce
- 3 tbsp. concentrate tamarind sauce
Methods: Nam Yum/Dressing:
In a mortar and pestle, grind the galangal, lemongrass and grated coconut to a fine powder. Then, mix it with nam prik pao, roasted peanuts, palm sugar, fish sauce, and tamarind juice. Transfer the paste into a small pot, then simmering in a medium heat until it becomes syrupy thickness. Turn the heat off and let it cool down.
