Name: Pomelo Salad with Peanuts, Mint, and Chile
Prep time: 20 min
Cook time: 20 min
Yield: 2
Ingredients: Unsweetened coconut flakes - 2 tablespoons; Pomelo - 1; Coarsely chopped salted peanuts - 2 tablespoons; Fried shallots - 2 tablespoons; Fresh mint leaves, torn - 2 tablespoons; Hot water - 2 tablespoons; Chopped palm sugar - 1 tablespoon; Lime juice - 2 tablespoons; Fish sauce - 1 tablespoon; Thai bird's eye chile, chopped - 1

Pomelo Salad with Peanuts, Mint, and Chile

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Pomelo Salad with Peanuts, Mint, and Chile

1. Unsweetened coconut flakes - 2 tablespoons

2. Pomelo - 1

3. Coarsely chopped salted peanuts - 2 tablespoons

4. Fried shallots - 2 tablespoons

5. Fresh mint leaves, torn - 2 tablespoons

6. Hot water - 2 tablespoons

7. Chopped palm sugar - 1 tablespoon

8. Lime juice - 2 tablespoons

9. Fish sauce - 1 tablespoon

10. Thai bird's eye chile, chopped - 1

How to cook deliciously - Pomelo Salad with Peanuts, Mint, and Chile

1. Stage

Cook and stir coconut in a dry skillet over medium-low heat until toasted and fragrant, 3 to 5 minutes. Set aside.

2. Stage

Cut top and bottom off the pomelo, about 1/2 inch from each side. Make vertical cuts around the fruit, about 1/2 inch into the rind. Pull off slices of rind. Pull off any thick pieces of membrane. Split fruit open and separate into segments. Peel membrane off each slice.

3. Stage

Place pomelo slices in a shallow bowl. Sprinkle toasted coconut, peanuts, shallots, and mint on top.

4. Stage

Combine hot water and palm sugar in a jar. Stir until sugar dissolves. Whisk in lime juice, fish sauce, and chile pepper. Spoon dressing over salad.