pomelo

I used to call miang "one-bite salad," but I'm rethinking it as it seems to suggest that you're supposed to wrap the whole thing up into a big bundle and eat it in one bite. Calling it "salad cups" doesn't do it either since a miang like this isn't usually served assembled in little lettuce cups. Either way, this shrimp and pomelo salad served with chili jam is simple, balanced, and delicious.

Thai Pomelo and Shrimp Salad (Miang Som O) Recipe

store-bought or homemade Thai chili jam (nam prik pao)

fish sauce

shrimp,

water

salt

ginger

shallots

cucumber,

cashews

lime (choose

pomelo,

In a small condiment bowl, mix together chili jam and fish sauce; set aside. 

Place water and salt in a 4-quart pot; bring to a boil. Reduce to a sub-simmer. Water should be steaming, but not bubbling. Add shrimp to pot; stir until shrimp are barely opaque, about 1 1/2 minutes. Remove with a metal spider or slotted spoon. Set aside.

Arrange poached shrimp, dressing, shallots, cucumber, peanuts, chilis, lime, pomelo, and lettuce leaves on a large platter. To assemble and serve: place one shrimp in a lettuce leaf and a "little bit of this and a little bit of that," followed by a teaspoonful of dressing; wrap it up in one bite and consume.

Bursting with fresh Thai flavours, this scallop salad will be a sure-fire hit at any occasion.

Scallop salad with Thai herbs, coconut and pomelo

tbs rice bran oil

scallops, cleaned, 6 shells retained

pomelo (from Asian food shops

tbs coconut

basil

red chilli and lime wedges, to serve

garlic clove, crushed

kaffir lime leaf,

red chilli, finely chopped (seeds removed – optional)

limes

tsp finely grated palm sugar

tbs fish sauce

"The pomelo is an ancient citrus fruit native to Southeast Asia. It’s not dissimilar to grapefruit, and it makes a regular appearance in Vietnamese salads."

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