Fruit & Shrimp Salad (Yam Polamai)
Submitted by MikeyB
Yam Polamai, a Thai fruit and shrimp salad tossed in a lime-salt dressing and topped with crispy fried shallots, garlic, toasted peanuts and red chili. Bright, sweet, salty and crunchy in every bite.
YIELD
4 servingsPREP
15 minCOOK
15 minREADY
30 minYam Polamai translates as “fruit salad," but Thai yam-style salads are worlds away from the mayo-dressed fruit cups you might know. This one plays the classic Thai harmony of four flavors: sweet (the fruit), salty (lime-and-salt dressing), sour (lime juice), and the funk-and-heat combo delivered by fried aromatics and fresh chili on top.
Pomelo is the traditional fruit of choice and worth seeking out, each section breaks into grape-sized grains that stay pleasantly chewy against softer fruit. Apples, pears, grapes and strawberries all work too, tossed with citrus juice to keep them from browning.
The fried shallot and garlic garnish is what makes this salad truly Thai. Low-and-slow frying in a little oil turns them shatter-crisp and nutty, worlds apart from raw. Half goes into the salad, half scatters on top for crunch contrast against the cool, juicy fruit.
A splash of fish sauce instead of plain salt gives a more authentic Thai edge if you have it.
Chef Tips
- Fry shallots and garlic separately, garlic browns faster than shallots and burns if they go in together
- Keep the oil at low temperature, high heat burns the aromatics before they crisp
- Add the lime juice just before serving, acid breaks down fruit texture over time
- Use pre-cooked, chilled shrimp, hot shrimp warms the fruit and wilts the salad
- Taste and adjust the dressing, a pinch more sugar, salt or lime can transform the balance
Variations
- Swap peanuts for toasted cashews for a more luxurious tropical feel
- Add fresh mint or Thai basil for a herbal lift
- Use fish sauce instead of salt, the fermented depth pushes the salad fully into Thai territory
Ingredients
Directions
Cut fruit into bite-sized pieces.
If using pomelo, peel individual sections and break apart into grains about the size of a grape seed.
If grapes contain seeds, split and seed them.
Toss apple or pear slices in a little citrus juice to keep them from oxidizing.
In a small skillet or saucepan, heat oil over low heat and gently fry shallot and garlic until lightly browned.
Remove and drain on paper towels.
In a medium bowl, combine lime juice, salt, and sugar (if used) .
Add fruits, shrimp, and half the garlic and shallot and toss to coat evenly with dressing.
Taste and adjust seasoning if necessary.
Transfer to serving dish and garnish with remaining garlic and shallot, peanuts, and chile.
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