Thai-Style Pomelo Salad

Source: NYT Cooking

Ingredients

• 1/2 cup unsweetened coconut flakes
• 1/2 cup peanuts, raw or dry-roasted, roughly chopped
• 3-4 shallots, peeled and thinly sliced
• 1/2 cup vegetable oil
• 1 tablespoon sugar
• 4 tablespoons lime juice (from 2 limes)
• 3 tablespoons fish sauce
• 1 teaspoon red pepper flakes
• 1-2 cloves garlic, minced
• 1-2 Pomelos, or 2-3 grapefruits
• 2-3 Persian cucumbers
• 1/2 cup fresh cilantro, chopped
• 1/4 cup fresh basil, torn or julienned

Instructions

Toast the coconut in a small dry saucepan over medium-low heat for a few minutes, stirring often so it doesn’t burn, until golden brown. Transfer to a plate and return pan to stove, then roast peanuts similarly, and add those to the plate with the coconut (unless you bought roasted peanuts, in which case you can skip this step). Wipe out the pan and return it to the stove.

Add sliced shallots to the pan along with vegetable oil. Use a fork to stir and separate the shallot rings, and start cooking over medium heat as the shallots start bubbling away. Stir occasionally and keep a close eye on them especially after 8 minutes or so – they will go from uncooked to golden brown to horribly burnt quite quickly. As soon as they are crisped up and golden brown, drain shallots in a mesh strainer over a bowl, reserving the oil for another use. Add shallots to the coconuts and peanuts, sprinkle lightly with salt, and set aside while you prepare the the dressing.

In a small bowl or spouted glass measuring cup, combine sugar with 2 tablespoons water. Whisk to dissolve sugar, then mix in lime juice, fish sauce, chile and garlic.

Cut the tops and bottoms off the pomelos or grapefruits, then carefully cut off the peel and pith in strips from top to bottom, exposing the flesh along the outside. Over a large bowl, “supreme” the citrus segments, collecting any juice that runs off, and discard the membrane. Cut the cucumbers in half lengthwise, then thinly slice. Chop fresh cilantro and basil.

Arrange the pomelo or grapefruit segments around a large serving platter, then scatter with cucumbers and fresh herbs. Add any juice collected in the bowl to the dressing and mix again to combine, then pour over the salad. Top with coconut, peanuts, and fried shallots.