Thai Pomelo and Shrimp Salad (Miang Som O) Recipe

Serves: 4 Save

Ingredients (13)

  • 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


Learn how to make this recipe at Serious Eats