Thai Pomelo And Shrimp Salad (Miang Som O) Recipe

• 3/4 cup store-bought or
• Thai chili jam (nam prik pao)
• 1/4 cup fish sauce
• 1 pound medium shrimp, peeled and deveined
• 2 quarts water
• 1 tablespoon salt
• 3/4 cup of fresh ginger (the younger the better) that has been peeled and cut into 1/4-inch dice
• 3 medium shallots or 1/2 a medium red onion, peeled and cut into 1/4-inch dice (about 1/2 cup)
• Half a large cucumber, seeded and cut into 1/4-inch dice (about 1 1/2 cups)
• 3/4 cup of roasted cashews or peanuts
• 3 to 4 bird's eye chilies, cut crosswise into 1/8-inch slices
• One large lime (choose one with thin and smooth skin), cut into 1/4-inch cubes (peel and all), or 1 tablespoon lime juice (see note)
• One large pomelo, peeled and separated into segments, pith removed, cut roughly into large pieces (see note)
• Two heads of Boston (Bibb) lettuce, separated into individual leaves, washed and spun dry

1. In a small condiment bowl, mix together chili jam and fish sauce; set aside.
2. Place water and salt in a 4-quart pot; bring to a boil. Reduce to a sub-simmer. Water should be steaming, but not bubbling. Add shrimp to pot; stir until shrimp are barely opaque, about 1 1/2 minutes. Remove with a metal spider or slotted spoon. Set aside.
3. Arrange poached shrimp, dressing, shallots, cucumber, peanuts, chilis, lime, pomelo, and lettuce leaves on a large platter. To assemble and serve: place one shrimp in a lettuce leaf and a "little bit of this and a little bit of that," followed by a teaspoonful of dressing; wrap it up in one bite and consume.

storebought, chili, fish sauce, shrimp, water, salt, ginger, shallots, cucumber, cashews, chilies, lime, pomelo

Taken from www.seriouseats.com/recipes/2013/01/my-thai-she-simmers-pomelo-shrimp-salad-miang-recipe.html (may not work)