Yam Som O
Pummelo is an unusual Southeast Asian citrus fruit that is available here in the winter months. It has a very thick skin that ranges in color from pale yellow to dark green. Its flavor is similar to grapefruit's but is sweeter and less bitter, which makes it a great balance for the heat of chiles.
Active time: 1 1/2 hr Start to finish: 1 1/2 hr
You can reuse the shrimp frying oil for the Fish with Red Curry Sauce. Cool the oil slightly then pour through a fine-mesh sieve.
Recipe information
Yield
Makes 6 first-course servings
Ingredients
Special Equipment
Preparation
Step 1
Put oven rack in middle position and preheat oven to 350°F.
Step 2
Sprinkle coconut in 1 layer in a shallow baking pan and toast, stirring once or twice, until evenly golden, 8 to 10 minutes. (Watch carefully; edges burn quickly.)
Step 3
Meanwhile, cover chicken with cold water in a 2-quart saucepan and simmer over moderate heat until just cooked through, 10 to 15 minutes. Remove chicken, discarding cooking liquid, and, when cool enough to handle, shred into 1/2-inch-thick pieces in a large bowl.
Step 4
Cut peel, including most of white pith, from pummelo with a sharp knife. (Peel is very thick.) Using your hands, split pummelo from center of one end, like an orange. Pull off interior pith and remove segments 1 at a time, then remove segment membranes and any small seeds, separating pulp. (Fruit may remain in small clumps.) Add pummelo pulp to chicken.
Step 5
Grind dried shrimp into small pieces in grinder, about 20 seconds. Heat a dry 8-inch heavy skillet over moderate heat, then cook dried shrimp, shaking skillet, until pale golden, 1 to 2 minutes. Transfer to a small bowl.
Step 6
Whisk together lime juice, fish sauce, sugar, coconut cream, toasted coconut, chiles, and 1/8 teaspoon salt in a small bowl, then stir into pummelo mixture.
Step 7
Halve jumbo shrimp lengthwise with a sharp large knife, leaving shells in place. Devein, rinse, and pat dry. Season with remaining 1/8 teaspoon salt and dredge in rice flour, shaking off excess.
Step 8
Heat 1 inch oil in a 4- to 6-quart pot over moderately high heat until it registers 375°F on thermometer. Fry shrimp in shells in 2 batches until golden, about 3 to 5 minutes per batch, returning oil to 375°F between batches. Transfer to paper towels to drain.
Step 9
Serve pummelo salad topped with fried jumbo shrimp (peeled if desired) and sprinkled with toasted dried shrimp.
Step 10
*Ingredients available at Asian markets, ethnicgrocer.com (866-438-4642), and templeofthai.com (877-811-8773).
