Go Back
Print
Recipe Image
Instruction Images
–
+
servings
Smaller
Normal
Larger
Salad of Som Saa Peels (Bitter Orange) Recipe
By Hanuman © Thaifoodmaster.com
Servings:
4
Private Notes:
You must be a member to use this feature
Ingredients
1x
2x
3x
1
tablespoon
bitter orange (som.saa)(ส้มซ่า)
Bitter orange peel, shredded (from 1 fruit)
5
shrimp (กุ้ง)
cooked (about 1/2 cup)
1/2
cup
pork belly (เนื้อหมูสามชั้น)
poached
1/3
cup
pork skin (หนังหมู)
poached and cut into thin strips
1/2
cup
crispy fried shallots (หอมแดงเจียว)
1/3
cup
crispy fried garlic (กระเทียมเจียว)
2
tablespoons
unsalted roasted shelled peanuts (ถั่วลิสงคั่ว)
crushed.
Salad Dressing
2
tablespoons
tamarind paste (น้ำมะขามเปียก)
1
tablespoon
fish sauce (น้ำปลา)
+ 1 teaspoon
4
tablespoons
palm sugar (น้ำตาลมะพร้าว)
1
tablespoon
water (น้ำเปล่า)
Instructions
Poach the pork belly and skin with pandan leaves and salt without overcooking; cut into small pieces.
Boil the shrimp; cut into small pieces and place in a mixing bowl together with the pork belly and pork skin.
Over low heat, simmer palm sugar with two tablespoons of water.
Add fish sauce.
Add tamarind paste.
Simmer until the sauce thickens.
Select deep green unripe
som saa
fruits. Wash thoroughly and peel.
Finely slice the
som saa
peel and set aside.
In a mixing bowl, add crushed ground peanuts and som saa peel to the pork and shrimp.
Add crispy deep-fried shallots, crispy garlic, and the dressings.
Mix and serve immediately.