Whole Food's Josh Haynes' Yam Som Oo
This old-fashioned Thai salad is delicious, and makes use of crisp green watercress and bright, flavorful pommelo.
8 oz shrimp, peeled and deveined
1 T fish sauce
1 T lime juice
2 heaped T dried chiles
2 T freshly grated coconut, or unsweetened coconut flakes
2 C loosely packed watercress
1/2 C roasted cashews or peanuts (if using peanuts, coarsely chop them)
Peel the pommelo, divide it into segments, and remove all the membrane from the segments. This can be done with a knife rather than by hand, cutting the fruit into supremes, but the segments tend to be more irregular than with other citrus, and therefore will require a bit more attention to detail. To separate them with a knife, cut off the top and bottom of the fruit, and set the fruit on one of these flattened ends. Saw away all the peel, pith, and membrane, so that the fruit underneath is completely exposed. Cut along the edge of the segments right against the membrane, releasing each segment.
Poach the shrimp in salted, simmering water, removing them as soon as they are completely pink and curled. Combine the shrimp, pommelo segments, fish sauce, and lime juice; taste for seasoning, adjusting as needed. It should be salty, tart, and slightly sweet from the pommelo.
In a small skillet, toast the chiles and coconut until the coconut is golden and crisp. It should be quite fragrant.
At the last minute, combine the shrimp and pommelo mixture with the watercress, coconut and chiles, and half of the cashews. Serve topped with the remaining cashews.