Thai-Style Pummelo Crab Salad
This is a delicious and flavorful salad based on the classic Thai dish called Yum Som-O. Traditional variations add or substitute shrimp and chicken for the crab, but the luscious pummelo, spicy dressing, and crisp shallots are found in most versions.
- 2 shallots sliced
- 3 tablespoons flour
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons sunflower oil
- 1 lb queen crab legs
- 1 cucumber peeled, seeded and diced
- 1 carrot cut into julienne
- 1 pummelo
- 2 bunches fresh Thai basil chopped
- 1 large bunch fresh mint chopped
- 1 large bunch fresh coriander chopped
- 1/2 cup roasted peanuts crushed
- 1/4 cup fish sauce
- 1/4 cup Chinese rice vinegar
- 2 tablespoons sugar
- 1/4 teaspoon crushed red pepper
- 2 garlic cloves crushed
- 2 limes juice only
Add the flour, salt and pepper to a small bowl, and toss the shallot slices in the mixture. Use your fingers to make sure they are well coated on all sides.
Heat the sunflower oil in a skillet, and when it is hot, fry the shallots until golden brown (you can do it in batches).
Drain on kitchen paper and set aside until you’re ready to use.
Add the crab legs to a large pot of salted water. Boil for about 5 minutes. Remove from the hot water, and allow it to cool.
Once cooled, crack open an dremove the meat, shredding it with a fork.
Take a sharp knife, cut off the top and bottom end, and peel the thick pummelo skin through to the flesh. Cut through the membranes to release the flesh over a small bowl to catch any juices.
Combine the crab meat, pummelo, basil leaves, mint, cilantro, carrots and cucumber in a bowl.
Combine all the ingredients in a small bowl, and whisk together until the sugar dissolves.
You can also heat it gently to dissolve the sugar.
Arrange the salad on plates, and drizzle with the dressing.
Garnish with the crispy shallots.