Pomelo Salad: Yam Som-O w/ Noodles

One 1.5- to 2–lb pomelo, peeled and separated into segments
1 lb 21-26 count shrimp, peeled and deveined
3/4 cup desiccated coconut flakes (unsweetened)
1/2 cup coconut milk
Dried red chile flakes, to taste
4 tablespoons finely-minced scallions or onion
2 tablespoon finely-minced garlic
2 tablespoon vegetable oil
1/2 cup plain roasted peanuts, roughly chopped
Fresh lime juice, to taste
Fish sauce, to taste
A handful of Fresh cilantro leaves
12-16 oz. rice vermicelli, cooked, cooked

In a small saucepan, sauté peanut oil, scallions, garlic, and dried pepper flakes over medium heat until the mixture releases its wonderful aroma and becomes confit-like in consistency. Add the coconut milk into the shallot mixture and heat through; remove from heat and set aside to cool.

In a skillet over medium-low heat, dry toast the desiccated coconut flakes until they turn medium brown color. Be careful not to leave the skillet unattended; coconut burns very easily. Set the toasted coconut aside to cool.

Poach the shrimp, drain, and set it aside.

Gently break up the pomelo segments into roughly 1/2-inch pieces and put them in a large mixing bowl.

Add the poached shrimp, shallot-coconut mixture, toasted coconut flakes, peanuts, and cilantro leaves to the pomelo bowl.

Add to the mixing bowl 2 tablespoons each of the lime juice and fish sauce and toss noodles and everything together as gently as you can with your hands. Adjust the seasoning with more lime juice or fish sauce as needed. (If your pomelo is on the tart side, you may want to add just a tiny bit of sugar to counteract the acidity. But usually the subtle, natural sweetness of the toasted coconut and coconut milk is sufficient.)

Serve immediately with additional roasted peanuts and toasted coconut on top, if desired.



Number of Servings: 6

Recipe submitted by SparkPeople user DAMIENDUCKS.