One high-flying pomelo salad
Poached prawns with pomelo salad, dried shallots and sweet-sour lemon dressing
Published on March 12, 2008
This recipe for yum som-o - a truly authentic pomelo salad Thai appetiser - adds a Western presentation, but the flavour remains very local. Oriental Hotel executive chef Norbert Kostner came up with this delectable treat to be served to Lufthansa Airline's first-class passengers.
Recipe serves 10
Ingredients10 tiger prawns, boiled whole, peeled and cleaned, with the tails cut in medallions 400g pomelo, peeled and seeded
Dressing100ml lime juice 300ml olive oil 50ml pomelo juice 10g roasted coconut flakes 5g sugar 1g chilli powder salt and pepper to taste
Decoration 100g mayonnaise 20g red chillies, seeded and diced 20g green salad leaves 10g deep-fried shallot 5g picked coriander leaves
MethodPlace the prepared prawns on a plate and decorate by piping the mayonnaise from a tube over them. Mix the sweet and sour dressing ingredients. Add the pomelo and mix, then spread over a bed of salad leaves on the plate. Decorate with deep-fried shallots, coriander leaves and red chilli. Serve immediately.
By Juthamas Cholthavornpong Daily Xpress
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