Pomelo Salad with Chilli, Lime, Peanuts, and Coconut

Ingredients for Pomelo Salad with Chilli, Lime, Peanuts, and Coconut

• 2 tablespoons palm sugar or light brown sugar

• 2 red or green Thai chillies, finely chopped

• 2 garlic cloves, finely chopped

• 60ml fresh lime juice

• 3 tablespoons fish sauce

• Koshersalt

• 120ml unsweetened shredded coconut

• 120ml vegetable oil

• 2 shallots, thinly sliced, divided

• 40g peanuts, preferably skin-on

• 2 pomelos or 3 ruby red grapefruit

• 3/4 cup torn coriander leaves with tender stems

• 2 tablespoons dried prawns

Whisk palm sugar and 1 tablespoon water in a medium bowl to dissolve sugar. Whisk in chillies, 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 coriander, remaining shallots, and half of dressing and toss to coat. Add coconut, peanuts, and dried prawns; toss again. Divide among plates, drizzle with remaining dressing, and top with fried shallots.

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