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A palate cleanser packed with sweet, sour, and salty flavors; taste and tweak the seasonings as you go.
Ingredients
4 Servings
Step 1
Whisk palm sugar and 1 tablespoon 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.
Step 2
Toast coconut in a dry small saucepan over medium-high heat, stirring occasionally, until golden brown, about 4 minutes. Transfer to a small bowl.
Step 3
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.
Step 4
Cook peanuts in shallot oil until golden brown, about 2 minutes. Transfer to paper towels to drain; season with salt.
Step 5
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.
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Reviews (2)
Back to TopA little labor-intensive but well worth it. I got a couple of pomelos from my farm box and this was a great way to put them to use. Couldn't find the dried shrimp easily, but will seek it out for add next time.
pepskiz
San Francisco, CA
3/7/2016
This is a very nice, light summery salad. I paired it with the curry coconut-milk grilled pork skewers, and it was the perfect accompaniment. pomelos are hard to get there, so I did use the ruby grapefruit, which worked just fine. I do think pomelos would have been better (the taste is milder than grapefruit) but it definitely still worked. Also, I didn't have dried shrimp so I just put in a dash of fish sauce (though you do lose the additional crunch).
dai11
Delaware
7/30/2015