Pomelo Salad with Chile, Lime, Peanuts, and Coconut

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Pomelo Salad with Chile, Lime, Peanuts, and Coconut

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    tablespoons palm sugar or light brown sugar

  • 2

    red or green Thai chiles, finely chopped

  • 2

    garlic cloves, finely chopped

  • ¼

    cup fresh lime juice

  • 3

    tablespoons fish sauce

  • Kosher salt

  • ½

    cup unsweetened shredded coconut

  • ½

    cup vegetable oil

  • 2

    shallots, thinly sliced, divided

  • ¼

    cup peanuts, preferably skin-on

  • 2

    pomelos or 3 ruby red grapefruit

  • ¾

    cup torn cilantro leaves with tender stems

  • 2

    tablespoons dried shrimp

Directions

Whisk palm sugar and 1 Tbsp. water in a medium bowl to dissolve sugar. Whisk in chiles, garlic, lime juice, and fish sauce; season with salt. Balance with more sugar, lime juice, or fish sauce if needed. Toast coconut in a dry small saucepan over medium-high heat, stirring occasionally, until golden brown, about 4 minutes. Transfer to a small bowl. Heat oil in same saucepan. Add half of shallots and fry, swirling, until golden brown and crisp, about 3 minutes. Transfer to paper towels with a slotted spoon to drain; season with salt. Cook peanuts in shallot oil until golden brown, about 2 minutes. Transfer to paper towels to drain; season with salt. Remove peel and white pith from pomelos. Tear membrane off and pull segments into large pieces, transferring to a large bowl as you go. Add cilantro, remaining shallots, and half of dressing and toss to coat. Add coconut, peanuts, and dried shrimp; toss again. Divide among plates, drizzle with remaining dressing, and top with fried shallots.


Nutrition

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