Pomelo Salad with Chile, Lime, Peanuts, and Coconut
Pomelo Salad with Chile, Lime, Peanuts, and Coconut is a flavorful Thai Thai Recipes dish prepared with quality ingredients. Whisk palm sugar and 1 tablespoon water in a medium bowl to dissolve sugar.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionWhisk palm sugar and 1 tablespoon water in a medium bowl to dissolve sugar.
Whisk in chiles, garlic, lime juice, and fish sauce; season with salt.
Balance with more sugar, lime juice, or fish sauce if needed.
Toast coconut in a dry small saucepan over medium-high heat, stirring occasionally, until golden brown, about 4 minutes.
Transfer to a small bowl.
Heat oil in same saucepan.
Add half of shallots and fry, swirling, until golden brown and crisp, about 3 minutes.
Transfer to paper towels with a slotted spoon to drain; season with salt.
Cook peanuts in shallot oil until golden brown, about 2 minutes.
Transfer to paper towels to drain; season with salt.
Remove peel and white pith from pomelos.
Tear membrane off and pull segments into large pieces, transferring to a large bowl as you go.
Add cilantro, remaining shallots, and half of dressing and toss to coat.
Add coconut, peanuts, and dried shrimp; toss again.
Divide among plates, drizzle with remaining dressing, and top with fried shallots.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.