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

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.