Name: Pomelo Salad with Chile, Lime, Peanuts, and Coconut
Ingredients: 2 tablespoons palm sugar or light brown sugar; 2 red or green Thai chiles, finely chopped; 2 garlic cloves, finely chopped; ¼ cup fresh lime juice; 3 tablespoons fish sauce; Kosher salt; ½ cup unsweetened shredded coconut; ½ cup vegetable oil; 2 shallots, thinly sliced, divided; ¼ cup peanuts, preferably skin-on; 2 pomelos or 3 ruby red grapefruit; ¾ cup torn cilantro leaves with tender stems; 2 tablespoons dried shrimp

Ingredients

2 tablespoons palm sugar or light brown sugar
2 red or green Thai chiles, finely chopped
2 garlic cloves, finely chopped
¼ cup fresh lime juice
3 tablespoons fish sauce
Kosher salt
½ cup unsweetened shredded coconut
½ cup vegetable oil
2 shallots, thinly sliced, divided
¼ cup peanuts, preferably skin-on
2 pomelos or 3 ruby red grapefruit
¾ cup torn cilantro leaves with tender stems
2 tablespoons dried shrimp

Steps

Whisk palm sugar and 1 Tbsp. 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.