Pomelo Salad Yam Som-O ยำส้มโอ

  

400 G PRAWNS, SHELLED AND CLEANED 
2 C POMELO OR GRAPEFRUIT, PEELED AND DEMEMBRANED 
2 FRESH CHILIES (SMALL), ONE GREEN ONE RED 
1 MEDIUM ONION, FINELY CHOPPED 
3 SPRING ONIONS, CHOPPED 
3 CLOVES GARLIC, FINELY CHOPPED 
2 TBSP PEANUT/VEGETABLE OIL 
3/4 C DESICATED COCONUT 
1/2 C COCONUT CREAM 
1/4 C PEANUTS 
1 TBSP SOY SAUCE (FOR TOASTING THE PEANUTS) 
1 TBSP BUTTER, SALTED 
1/2 TSP BLACK PEPPER, CRACKED 
2 TBSP LIME JUICE 
2 TBSP FISH SAUCE 
1/2 TBSP SUGAR (DEMERARA) 
CHOPPED MINT AND CORIANDER TO GARNISH

Asian Chopping Board Series: There is something about the tartness and bitterness of Grapefruit that I find so refreshing, which interestingly enough I have only acquired a taste for in the last few years. For me, Grapefruit is the ultimate thirst quencher immediately after a hard workout session at the gym. I knew when I stumbled across this salad that it was going to become one of my favourite dishes, rich in Thai flavours and bursting with the zesty grapefruit flavour. This Thai salad is traditionally made with Pomelos, which are native to Thailand and Southeast Asia. This fruit is a lot sweeter than the Grapefruit and does not have the bitter flavour common to Grapefruits. This said, I have use Grapefruit in the salad, and find the combination of flavours rich and harmonious. Enjoy!    

PREPARATION  

Start by peeling the Pomelo/Grapfruit and breaking it into segments. Next, remove the outer membrane from each of the segments and gently separate the rubies between your fingers.

Fry the chopped onion, chili, spring onion and garlic in a hot pan with the peanut/vegetable oil till the onions brown and caramelise slightly, this should take about 8 to 10 minutes. Next, stir in the coconut cream, while still on the heat and cook in for about 2 minutes, the sauce will take on a brown colour.

In a separate pan dry toast the coconut on a medium-high heat till lightly brown, about 5 minutes. Toss the pan continuously or use a spatula to move the coconut around as you do not want to burn the coconut, once it is toasted, remove from the pan and set aside. In the same hot pan add the peanuts and the soy sauce swirling the pan to rotate the peanuts through the sauce allowing it to coat, and cook onto the peanuts. The peanuts should take about 5 minutes to toast. Set the toasted peanuts aside.

In a large frying pan, on a medium-high heat fry the prawns in the salted butter and black pepper. They should take about 5 to 7 minutes to cook and will turn a bright orange colour when they are ready. Once they are cooked, set aside.

In a large salad bowl, toss together the Pomelo/Grapefruit, coconut cream mixture, toasted coconut, toasted peanuts, and the cooked prawns. Dissolve the sugar in the lime sauce and fish sauce and pour the sauce over the Pomelo and Prawn salad. Lastly, season with salt and garnish with chopped mint and coriander.       

    

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THAI POMELO SALAD

Tom Yum Kung soup ต้มยำกุ้ง

  

     300 G SHRIMP, PRAWN or CHICKEN
1 CLOVE GARLIC, BASHED
2 STALKS LEMONGRASS, BASHED
3 – 4 RED/GREEN CHILIES, BASHED
3 – 4 KAFFIR LIME LEAVES, TORN IN HALF
2 MED CHUNKS OF GINGER or GALANGAL
2 BUNCHES OF CORIANDER ROOT, BASHED
1/2 ONION, QUARTERED
750 ML BOILING WATER
1 DSP TOM YUM POWDER or 1/2 CUBE STOCK
JUICE OF 1 LIME
1 TBSP FISH SAUCE, TO TASTE
1 TSP SUGAR, TO TASTE
2 SMALL RED or ORANGE PEPPERS, QUARTERED
1 SMALL TOMATO, QUARTERED
3 – 4 PATTYPAN SQUASHES, HALVED
3 SPRING ONION & PARSLEY TO GARNISH

Here is the first recipe in the Asian Chopping board series, courtesy of Racine Williams. A Thai style Tom Yum Kung, hot and sour soup. Made with a selection of pattypans and red peppers, traditionally the dish is made with mushrooms and baby aubergines. Hope you enjoy!    

PREPARATION  

Prepare all the fresh ingredients, such as the garlic, lemongrass, chili, ginger and root of coriander by bashing them. To do this, use the side of a heavy knife or cleaver and firmly press down on top of the knife with the heel of your hand. Tear the lime leaves in half, and add this along with the onion, the boiling water and the bashed herbs above to a medium sized pot. Add the Tom Yum powder or stock (can use chicken or vegetable stock as an alternative) to the soup and bring to a boil for about 3 – 4 minutes, while roughly chopping or quartering the red peppers, tomatoes and pattypan squashes. Next, add the shrimp or prawns, tomato, red peppers and pattypan squashes to the soup and gently boil for a further 5 – 8 minutes, as desired. Note, if using chicken, cut the chicken into small cubes and sauté to a partial cook with the onion prior to beginning the soup – the water and herbs can be added to the same pot used for the sautéing. Finally, add the juice of 1 lime, and the fish sauce and sugar to taste. Garnish with chopped spring onion and parsley.

Traditionally, Tom Yum Kung is prepared with mushrooms and baby aubergine instead of tomato, red pepper and pattypan squashes. However, the dish is highly versatile and can be prepared with a selection of fresh vegetables, but try to stick to the vegetable traditionally used in Asian cooking; the soup can also be served with sticky rice. Tom Yum Goong is another variant of this dish, to make it replace 200 ml of the water with coconut milk.           

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TOM YUM KUNG, HOT & SOUR SOUP