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Bon Appétit

Pomelo Salad with Chile, Lime, Peanuts, and Coconut

By Kris Yenbamroong

5.0

(2)

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Pomelo Salad with Chile, Lime, Peanuts, and CoconutAustin Bush

A palate cleanser packed with sweet, sour, and salty flavors; taste and tweak the seasonings as you go.

Recipe information

  • Yield

    4 Servings

Ingredients

2 tablespoons palm sugar or light brown sugar
2 red or green Thai chiles, finely chopped
2 garlic cloves, finely chopped
1/4 cup fresh lime juice
3 tablespoons fish sauce
Kosher salt
1/2 cup unsweetened shredded coconut
1/2 cup vegetable oil
2 shallots, thinly sliced, divided
1/4 cup peanuts, preferably skin-on
2 pomelos or 3 ruby red grapefruit
3/4 cup torn cilantro leaves with tender stems
2 tablespoons dried shrimp

Preparation

  1. 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.

TagsSaladThai ChileChileVegetableCoconutFruitGrapefruitCitrusSideStarterDinnerLunchGluten FreeDairy FreeVegetarianFryLunar New YearBon Appétit
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