Thai cuisine · Salads & Mezze

Pomelo Salad

Juicy pomelo segments with shrimp, toasted coconut, peanuts and crispy shallots in a lime dressing.

Ingredients · for 4 servings

• 1 large pomelo
• 200g shrimp
• 50g desiccated coconut
• 50g peanuts
• 4 shallots
• 4 tbsp oil
• 2 limes
• 3 tbsp fish sauce
• 2 tbsp palm sugar
• 2 Thai chillies
• 1/2 bunch coriander

Instructions

1. Peel the pomelo, remove the segments from the thick membranes, tear into bite-sized pieces and drain in a sieve for 20 minutes.
2. Cut the shallots into fine rings and deep-fry in 3 tbsp hot oil for 4–5 minutes until golden, then drain on kitchen paper until crisp.
3. Toast the desiccated coconut and peanuts one after the other in a dry pan for 3–4 minutes each until fragrant, then roughly chop the peanuts.
4. Peel the shrimp and fry in the remaining oil for 2 minutes per side until pink and just cooked through.
5. Stir together the lime juice, fish sauce, palm sugar and the finely chopped Thai chillies until the sugar has fully dissolved.
6. Gently toss the pomelo with the shrimp and the dressing, scatter with the crispy shallots, coconut, peanuts and coriander, and serve immediately.