Yam Som-O (Pomelo Salad)

It was Moon Cake Festival a couple of days ago and mum bought a pomelo. There were about 6 wedges left in the fridge and I decided to make Yam Som-O out if it. The actual “assembling” of the salad took like a minute? The mise-en-place took a bit more time. But nonetheless, it was still easy and delicious.

Most recipes for Yam Som-O comes with coconut milk but I like mine without. The sweet-sour-salty-spiceness should be adjusted to your own liking by increasing or decreasing the amount of sugar, calamansi, fish sauce and chilli.


  • 6 wedges of pomelo (about 250 – 300g) – seeds out and segmented
  • 1 clove of garlic – finely chopped
  • 1 clove of shallots – sliced thinly
  • juice of 2 – 3 calamansi
  • 1/2 tsp chilli powder
  • dash of fish sauce (nam pla)
  • brown sugar (omit this if your pomelo is very sweet)
  • 2 tbsp chopped roasted peanut
  • 2 tbsp coconut – dry fried without oil in a pan for about 3 – 5 minutes
  • 2 tbsp dried shrimps – rinse and dry fried without oil in a pan for about 3 – 5 minutes
  • 3 stalks coriander – chopped


  1. Place pomelo in a big bowl, follow by chopped garlic and shallots.
  2. Add in calamansi juice, chilli powder, brown sugar, fish sauce and mix well.
  3. Add in chopped peanuts, toasted coconut, dried shrimps, chopped coriander and toss lightly.
  4. Serve immediately.


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