A bright, spicy shrimp salad with pomelo, ginger and lime, in the style of a Thai coastal yum salad.
This salad follows the format of a Thai yum β a category of salads defined less by specific ingredients than by a balance of sour, spicy, salty and sweet dressing tossed with something fresh, in this case poached shrimp and pomelo, both common along Thailand's coastal regions where seafood and citrus are equally plentiful. Fresh ginger, sliced thin, adds a sharp warmth that plays against the citrus. The dressing is made separately and tossed in just before serving, never simmered, so its raw lime juice, fish sauce and chile stay vivid rather than mellowing into something muddier. Shrimp should be poached only until just opaque and shocked in ice water immediately, since overcooked shrimp turn rubbery and throw off the salad's texture. This is a light, cold dish meant to wake up the palate β often served as a starter before a heavier curry or grilled dish in a full Thai coastal meal.
Serves 2
Bring a pot of lightly salted water to a boil. Add shrimp and poach 2-3 minutes until just opaque and curled. Drain and shock immediately in ice water.
Overcooked shrimp turn tough and rubbery, so pull them the moment they turn pink and opaque.
Slice ginger paper-thin and shallots thinly, then soak both in cold water for 5 minutes to soften their sharpness slightly. Drain well.
Whisk together lime juice, fish sauce, palm sugar and minced chiles until the sugar dissolves. Taste and adjust β it should be tart, salty and a little sweet all at once.
In a large bowl, gently toss the poached shrimp, pomelo segments, ginger and shallots with the dressing.
Fold in most of the cilantro and mint, reserving a little for garnish.
Plate immediately, topped with crushed peanuts and the reserved herbs, while the shrimp is still cold and the dressing bright.
Shock the shrimp in ice water immediately after poaching to stop the cooking and keep the texture snappy, not chewy.
Soak the raw shallots and ginger briefly in cold water to soften their bite before adding them to the salad.
Dress the salad only right before serving β pomelo releases juice quickly and can water down the dressing if it sits too long.
Use grilled squid or shredded chicken instead of shrimp.
Substitute grapefruit for pomelo if it's easier to find β segment it carefully to remove the bitter pith.
Add a handful of glass noodles for a heartier, more filling version closer to yum woon sen.
Best eaten immediately after dressing. If needed, store the shrimp, pomelo and dressing separately in the fridge for up to a day and combine just before serving.
Yum salads are a broad category in Thai cooking defined by their sour-salty-spicy-sweet dressing rather than any single ingredient list, commonly featuring seafood in Thailand's coastal provinces where fresh shrimp, squid and citrus fruits like pomelo are part of daily cooking.
Pomelo is available at most Asian grocery stores, especially in fall and winter; if you can't find it, ruby red grapefruit is the closest substitute, though slightly more bitter and juicy.
As written it has noticeable heat from two chiles; start with one if you're sensitive to spice, and taste the dressing before tossing it with the salad.
Yes, the dressing keeps refrigerated for up to 2 days in a sealed jar β just toss it with the other ingredients only right before serving.
Per serving (260g / 9.2 oz) Β· 2 servings total
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