Pummelo Salad with Coconut & Shrimp
- 2 tablespoon vegetable oil
- 4 tablespoons shallots finely-minced
- 2 garlic cloves finely chopped
- 2 red or green Thai chiles finely chopped
- 1/2 cup coconut milk
- 1 tablespoon light brown sugar
- 1/4 cup fresh lime juice
- 3 tablespoons fish sauce
- Kosher salt
- 1 pummelo
- 1 pound medium shrimp peeled and deveined
- 3/4 cup desiccated coconut flakes unsweetened
- 1 tablespoon vegetable oil
- 1/2 cup plain roasted peanuts roughly chopped
- Handful fresh cilantro leaves
- Add 2 tablespoons oil to a saucepan over a medium heat, and sauté the shallots, garlic, and Thai chiles for 5 minutes, until fragrant.
- Add the coconut milk, and stir together. Continue to cook another minute or so until thoroughly heated.
- Remove from heat, and set aside to cool.
- Add the coconut flakes to a dry skillet over a medium low heat. Toast, turning frequently, until they turn a medium brown color. Set aside to cool.
- Add 1 tablespoon oil to the skillet, and cook the chopped peanuts for about 2 minutes, until browned.
- Add about a quarter to a half-inch of water to a saucepan, and poach the shrimp until they are pink and curled into shape. Set aside.
- Peel the pummelo using a sharp knife, taking as much of the thick white pith off as you can. Cut in half over a large bowl (to catch any juice). Cut into the membranes and release the flesh into the bowl. Break the segments into smaller, bite-size pieces.
- Add the poached shrimp, toasted coconut flakes and peanuts, and cilantro leaves to the bowl with the pummelo – reserving a little of the peanuts and coconut flakes.
- To the coconut milk mixture, which should be cooled by now, add the brown sugar, lime juice, and fish sauce. Stir dressing together, and season with salt to taste.
- Pour the dressing over the salad mixture and toss gently.
- Divide onto 4 plates, or serve on a platter. Top with the remaining coconut flakes and peanuts.