With fragrant pomelo, toasted peanuts, and toasted coconut tossed with a well-balanced dressing, this Thai pomelo salad is bursting with flavor in each bite!
Cut the top off of the pomelo. Score the thick skin approximately 6 times around the fruit. Then use your fingers to peel back the skin until it is completely removed. Use a knife to remove the remainder of the pith. Break the pomelo flesh into its segments, removing the inner membrane between segments. Then break each segment into bite-sized pieces.
Toast the Peanuts and Coconut
Pour the raw peanuts into a pan large enough that they will all fit in one layer. Turn the heat on to medium and allow to toast until golden brown. Stir or shake the pan regularly to prevent burning. Once the peanuts have been toasted and cooled, remove the skin. Toast the unsweetened coconut flakes in the same manner. Be careful to watch the pan, as the coconut flakes will roast much more quickly than the peanuts.
Fry the Garlic and Shallots
Pour a ¼ cup of mild-flavored oil such as canola into a small pot. Turn the heat on to medium. Add the chopped garlic and allow to fry until it's golden brown. Remove immediately and drain on a paper towel.
After all of the garlic has been removed, add the thinly sliced shallots to the hot oil. Allow to fry until golden brown, then drain on a paper towel. The shallots will take significantly longer than the garlic (usually 20-30 minutes).
Make the Dressing
Mix the coconut milk, roasted chili paste, red pepper flakes (if using), lime juice, fish sauce, and palm sugar together. Taste the dressing and adjust the flavors according to your preference, as well as to the sweetness or sourness of your pomelo. If your pomelo is very sweet, you may need less palm sugar. If your limes are very sour, you may need less lime juice.
Mix the Salad
Mix the pomelo segments, cooked shrimp, toasted coconut flakes, toasted peanuts, fried garlic and shallots, and cilantro leaves together in a bowl. Add the dressing and mix together. Taste again and adjust flavors as necessary. Serve immediately.
This salad is best when eaten immediately after it is made. It does not save well in the refrigerator. However, all of the ingredients can be prepared ahead of time and saved separately.