Sari Jorge shares healthy dishes with a twist
RECIPE FROM 25 MUSHROOMS KITCHEN. PHOTOS BY SHAIRA LUNA
YAM SOM O (POMELO SALAD)
2 cup Pomelo , chunks (chilled ) 1/4 cup chopped mint leaves (optional) 1/4 cup red onions or shallots (sliced very thinly ,deep fried) 10 pcs. prawns (sliced into 2, lengthwise) 1/2 cup chicken breast (boiled and shredded) drizzle of coconut cream 1/4 cup chopped unsalted peanuts chili paste dressing (recipe below)
1. Saute prawns in oil till it turns pink. Set aside. 2. In a bowl combine pomelo, mint leaves, deep fried onion or shallots,
shredded chicken, shrimp and chili paste sauce and mix well. 3. Transfer to individual bowls and garnish with toasted coconut, deep fried onion, peanuts ,mint leaves. Drizzle with coconut cream and serve.
Chili paste dressing:
2 tbsp. Thai fish sauce 4 tbsp. lemon juice 2 1/2 tbsp. sugar or honey (add more for a sweeter dressing) 1 tsp . Thai chili paste (Thai Roasted chili paste- available in all supermarket-hypermart, landmark etc.) 2 tbsp. water
Mix all the ingredients well use as dressing for Pomelo Salad.