Yam Ponlamai – Thai Sour-spicy Fruit Salad
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 papaya
- 1 large apple, sour
- 1 pear (s), firm green
- 0.5 ½ pineapple
- 200 g rapes, red seedless
- 5 spring onion (s)
- 1 tablespoon garlic clove (s), chopped roasted
- 4 stalks coriander green
- 200 g shrimp, cooked and peeled
- 6 tablespoon lime juice
- 3 tablespoon fish sauce
- 1 teaspoon lime zest, chopped
- 1 tablespoon sugar, brown
- 5 chilli pepper (s), red, chopped
- 1 teaspoon chilli powder (more to taste)
- 1 tablespoon peanuts, roasted and chopped
Print Recipe
Pin Recipe Instructions
- Peel the papaya, remove the stones, peel the pineapple and cut out the hard stalk. Remove the core from the apple and pear.
- Cut papaya, pineapple, apple and pear into bite-sized pieces, halve the grapes. Chop the spring onions and coriander. Put all ingredients in a bowl, add the chopped peanuts, shrimp and garlic.
- Mix the lime juice and zest, fish sauce, sugar, chillies and chilli powder into a sauce. Season so that it tastes equally sour, salty, sweet and hot.
- Mix well with the salad. Serve as a small main course, snack or as part of a Thai menu.
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