Pomelo salad with chile, lime, peanuts, and coconut
Delight your taste buds with a zesty pomelo salad featuring a spicy kick of chile, tangy hint of lime, crunch of peanuts, and sweet coconut flakes.
Ingredients:
- tablespoons palm sugar or light brown sugar
- red or green Thai chiles, finely chopped
- garlic cloves, finely chopped
- cup fresh lime juice
- tablespoons fish sauce
- Kosher salt
- cup unsweetened shredded coconut
- cup vegetable oil
- shallots, thinly sliced, divided
- cup peanuts, preferably skin-on
- pomelos or 3 ruby red grapefruit
- cup torn cilantro leaves with tender stems
- tablespoons dried shrimp
Instructions:
- Mix palm sugar and 1 tablespoon of water in a medium bowl until the sugar is dissolved. Stir in chopped chiles, minced garlic, lime juice, and fish sauce; season with salt. Adjust with more sugar, lime juice, or fish sauce as needed.
- Toast shredded coconut in a small dry saucepan over medium-high heat, stirring occasionally, until it turns golden brown, for approximately 4 minutes. Transfer to a small dish.
- Heat oil in the same saucepan. Add half of the sliced shallots and fry, swirling the pan, until they become golden brown and crispy, approximately for 3 minutes. Transfer them to paper towels using a slotted spoon to drain excess oil; season with salt.
- Fry peanuts in the oil with shallots until they become golden brown, which should take about 2 minutes. Transfer to paper towels to absorb extra oil; season with salt.
- Peel and remove the white pith from pomelos. Peel off the membranes and tear the fruit into large pieces, placing them in a large bowl as you go. Add chopped cilantro, the rest of the sliced shallots, and half of the prepared dressing and mix well. Toss in the coconut, peanuts, and dried shrimp; mix again. Serve on plates, drizzle with the remaining dressing, and sprinkle with the fried shallots.
Summary:
- Calories: 1935 kcal
- Fat: 159 g
- Protein: 28 g
- Carbs: 124 g
- Potassium: 2187 mg
- Magnesium: 300 mg