Pomelo Salad (Yum Som-O) ยำส้มโอ

Ingredients

• 1 Tbsp palm sugar (see note)
• 1½ Tbsp lime juice (see note)
• 2 tsp fish sauce
• Thai chilies, to taste
• 2 cups Pomelo, torn into chunks (see how to peel a pomelo in the video)
• 3 Tbsp shredded coconut, dark toasted
• 2 Tbsp roasted peanuts, coarsely ground
• 2 Tbsp dried shrimp, blitzed in a blender or coffee grinder until fluffy
• 3 Tbsp shallots, thinly sliced
• 2 kaffir lime leaves, very finely julienned
• 2 inches lemongrass, bottom half only, very thinly sliced
• ¼ cup mint leaves
• 1/4 cup cilantro leaves (optional)
• Wild betel leaves for serving (optional)
• Option: If you want to make the salad a bit more substantial, some people top the salad with some cooked shrimp as well.

Directions