Recipe of the month: Yam Som-Ao pomelo salad from Dhara Dhevi

Yum Som O

THIS MONTH’S RECIPE comes from Dhara Dhevi in Chiang Mai and features a favourite dish of its guests.

It’s also a favourite at the resort’s Culinary Academy, and does not require a lot of preparation.

To make one portion, you will need:

100 g pomelo, 2 tbsp peanuts (deep-fired), 2 tbsp roasted ground coconut, 3-5 pieces of bird’s eye chilli, 1 tbsp garlic (deep-fried), 1 tbsp shallot (deep-fried), ½ tbsp sugar , 1 pinch salt and 1 tbsp of dried shrimp (deep-fried).


Peel the pomelo and tear into small pieces, cut the bird’s eye chilli into thin slices, then add all the ingredients and seasoning sauce into a mixing bowl. Stir well and serve.









About jimcarr

Freelance writer and blogger, associate editor of Spa Canada Magazine,
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