Pomelo Salad With Chile, Lime, Peanuts, And Coconut
Serves: 3
Zoie Ernser
1 January 1970
Based on User reviews:
54
Spice
48
Sweetness
43
Sourness
42
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
2 tbsps
Palm Sugar1 cup
Lime Juice (fresh)3 tbsps
Fish Sauce1 cup
Vegetable Oil2
Pomelos2 tbsps
Dried ShrimpDirections:
1
Whisk palm sugar and 1 tablespoon water in a medium bowl to dissolve sugar
2
Whisk in chiles, garlic, lime juice, and fish sauce; season with salt
3
Balance with more sugar, lime juice, or fish sauce if needed
4
Toast coconut in a dry small saucepan over medium-high heat, stirring occasionally, until golden brown, about 4 minutes
5
Transfer to a small bowl
6
Heat oil in same saucepan
7
Add half of shallots and fry, swirling, until golden brown and crisp, about 3 minutes
8
Transfer to paper towels with a slotted spoon to drain; season with salt
9
Cook peanuts in shallot oil until golden brown, about 2 minutes
10
Transfer to paper towels to drain; season with salt
11
Remove peel and white pith from pomelos
12
Tear membrane off and pull segments into large pieces, transferring to a large bowl as you go
13
Add cilantro, remaining shallots, and half of dressing and toss to coat
14
Add coconut, peanuts, and dried shrimp; toss again
15
Divide among plates, drizzle with remaining dressing, and top with fried shallots
16
Whisk palm sugar and 1 tablespoon water in a medium bowl to dissolve sugar
17
Whisk in chiles, garlic, lime juice, and fish sauce; season with salt
18
Balance with more sugar, lime juice, or fish sauce if needed
19
Toast coconut in a dry small saucepan over medium-high heat, stirring occasionally, until golden brown, about 4 minutes
20
Transfer to a small bowl
21
Heat oil in same saucepan
22
Add half of shallots and fry, swirling, until golden brown and crisp, about 3 minutes
23
Transfer to paper towels with a slotted spoon to drain; season with salt
24
Cook peanuts in shallot oil until golden brown, about 2 minutes
25
Transfer to paper towels to drain; season with salt
26
Remove peel and white pith from pomelos
27
Tear membrane off and pull segments into large pieces, transferring to a large bowl as you go
28
Add cilantro, remaining shallots, and half of dressing and toss to coat
29
Add coconut, peanuts, and dried shrimp; toss again
30
Divide among plates, drizzle with remaining dressing, and top with fried shallots