Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Check out our latest issues.
Fish sauce amplifies the flavor in poached shrimp and a citrus salad dressing
Thai Grapefruit Salad with Shrimp (Som Tom O)
Our take on som tom o, Thai pomelo salad, uses grapefruit as a stand-in for the highly seasonal pomelo. Traditional versions include dried shrimp as a flavoring, but we use fresh shrimp and include enough to turn the salad into a light main dish. To segment grapefruit, cut off the top and bottom and set the fruit on a cut end. Working from top to bottom and following the fruit's contour, cut away the peel and white pith. Slide the knife along each side of the membranes separating the segments. If your roasted cashews are only lightly browned, toast them in a dry skillet for a few minutes to bring out their flavor and crisp them.
4
Servings
Tip
Don’t use shallots that are at all soft or spongy; they need to be fresh and crisp because they’re used raw—and because there’s a good amount in the salad. If you can’t find decent shallots, substitute ½ medium red onion, thinly sliced.
45 minutes
Ingredients
-
4
grapefruits (preferably red), segmented (see note) and seeded
-
6
tablespoons fish sauce, divided
Directions
Pardon the interruption
You need to be a Milk Street Digital Member to see the full recipe
JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1
and get access to all of our recipes and articles online, as well as in print.
GET DIGITAL & PRINT