Thai Pomelo and Shrimp Salad (Miang Som O) Recipe

Serves: 4 Save

Ingredients (13)

  • 3/4 cup store-bought or homemade 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


Learn how to make this recipe at Serious Eats


This Cuban classic Mojito is a refreshing mix of crisp, white rum, sparkling soda water, fresh, zesty lime and fragrant mint leaves. Balancing the rum's smooth warmth with the lime's citrusy tang and the mint's cool, herbal notes, it promises to burst a tropical bliss!

Ingredients (5)

  • 2 oz. Captain Morgan White Rum
  • 0.75 oz. Lime Juice
  • 0.75 oz. Sugar Syrup
  • 2 oz. Soda Water
  • 10 Mint Leaves