POMELO SALAD WITH CHILE, LIME, PEANUTS, AND COCONUT

POMELO SALAD WITH CHILE, LIME, PEANUTS, AND COCONUT image

Yield 4 people

Number Of Ingredients 13

Previous Next

2 tablespoons palm sugar or light brown sugar
2 red or green Thai chiles, finely chopped
2 garlic cloves, finely chopped
Â¼ cup fresh lime juice
3 tablespoons fish sauce
Kosher salt
Â½ cup unsweetened shredded coconut
Â½ cup vegetable oil
2 shallots, thinly sliced, divided
Â¼ cup peanuts, preferably skin-on
2 pomelos or 3 ruby red grapefruit
Â¾ cup torn cilantro leaves with tender stems
2 tablespoons dried shrimp

Steps:

Preparation 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. Recipe by Kris Yenbamroong Photograph by Austin Bush