Yum Som-O: Thai pomelo and prawn salad
This authentic Thai pomelo salad is easy to make in just 30 minutes. Juicy citrus, succulent prawns and aromatic herbs in a savoury dressing with Kikkoman Soy Sauce and Kikkoman Sesame Oil, finished with crunchy nuts—a refreshing summer salad.
Ingredients
Nutritional facts (per portion):
930 kJ / 222 kcalPreparation
Step 1
6 king prawns or tiger prawns, peeled and deveined – 1 stalk lemongrass – 5 g garlic – 1 tbsp Kikkoman Toasted Sesame Oil – 1 tbsp Kikkoman Naturally Brewed Soy Sauce – 1 tbsp coconut milk – 2 tbsp fish sauce
If the prawns are large, cut them into bite-sized pieces (about 4 pieces each). Finely mince the lemongrass and garlic. Heat the Kikkoman Sesame Oil in a frying pan. Add the garlic and lemongrass and sauté until fragrant. Add the prawns and stir-fry until cooked through (about 3 min). Turn off the heat. Add the Kikkoman Soy Sauce, coconut milk and fish sauce. Mix well to combine with the pan juices. Transfer to a bowl and allow to cool to room temperature.
Step 2
100 g pomelo or grapefruit – 50 g red onion – 30 g carrot – 3 sprigs of coriander – 1 sprig of mint – 1 sprig of basil
Peel the pomelo or grapefruit and cut into bite-sized pieces. Thinly slice the red onion and soak briefly in water to reduce sharpness. Julienne the carrot. Wash the coriander, mint and basil. Tear into pieces, reserving a small amount for garnish.
Step 3
8 cos lettuce leaves – 1 tbsp roasted nuts, crushed (peanuts or cashews) – 1 tbsp fried onions – Reserved herbs
Combine the cooled prawns from step 1 and sauce with the pomelo, vegetables and herbs from step 2. Refrigerate for about 10 min. Arrange the cos lettuce leaves on a serving plate. Place the salad on top and garnish with the crushed roasted nuts, fried onions and reserved herbs. Serve immediately.
Tip
For a spicy kick, add a finely sliced red chilli.
Recipe-ID: 1756
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6 king prawns or tiger prawns, peeled and deveined – 1 stalk lemongrass – 5 g garlic – 1 tbsp Kikkoman Toasted Sesame Oil – 1 tbsp Kikkoman Naturally Brewed Soy Sauce – 1 tbsp coconut milk – 2 tbsp fish sauce
If the prawns are large, cut them into bite-sized pieces (about 4 pieces each). Finely mince the lemongrass and garlic. Heat the Kikkoman Sesame Oil in a frying pan. Add the garlic and lemongrass and sauté until fragrant. Add the prawns and stir-fry until cooked through (about 3 min). Turn off the heat. Add the Kikkoman Soy Sauce, coconut milk and fish sauce. Mix well to combine with the pan juices. Transfer to a bowl and allow to cool to room temperature.
100 g pomelo or grapefruit – 50 g red onion – 30 g carrot – 3 sprigs of coriander – 1 sprig of mint – 1 sprig of basil
Peel the pomelo or grapefruit and cut into bite-sized pieces. Thinly slice the red onion and soak briefly in water to reduce sharpness. Julienne the carrot. Wash the coriander, mint and basil. Tear into pieces, reserving a small amount for garnish.
8 cos lettuce leaves – 1 tbsp roasted nuts, crushed (peanuts or cashews) – 1 tbsp fried onions – Reserved herbs
Combine the cooled prawns from step 1 and sauce with the pomelo, vegetables and herbs from step 2. Refrigerate for about 10 min. Arrange the cos lettuce leaves on a serving plate. Place the salad on top and garnish with the crushed roasted nuts, fried onions and reserved herbs. Serve immediately.
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