Thai Pomelo Salad with Garlic and Chili

Ingredients

• 3 cloves garlic
• 4 Spring Onions
• 2 red chilies
• 2 tbsp sesame oil
• 1 pomelo
• 3 tbsp Lime juice
• 2 tbsp fish sauce
• Salt
• ground pepper (from the mill)
• sugar
• 2 tbsp chopped dried shrimp
• 2 tbsp chopped salted peanuts
• 4 stems coriander
• coriander leaves

Instructions

1. 1.

   Peel the garlic and slice thinly. Wash the spring onions, shake dry, cut the white parts into rings and the green parts into strips. Wash the chilies, halve lengthwise, remove seeds and white membranes, then dice finely. Heat oil in a pan and sauté garlic with spring onions and chili for 1-2 minutes. Remove from heat and let cool.

2. 2.

   Cut off the pomelo peel so only flesh remains, separate the segments and cut into bite‑sized cubes. Wash coriander, shake dry, pluck leaves from stems and chop finely. Mix lime juice with fish sauce and season with salt, pepper, and sugar. Combine pomelo flesh with garlic, spring onions, chopped shrimp, peanuts, chili, coriander, and vinaigrette; serve in bowls garnished with coriander leaves.