Ingredients Jump to Instructions ↓

  1. 2 ( 1 3/4-pound) pomelos , peeled 2 tablespoon(s) vegetable oil 1 (large) shallot , thinly sliced, separated into rings 3 Thai chiles , thinly sliced 1 tablespoon(s) Asian fish sauce 1 teaspoon(s) sugar 6 ounce(s) thinly sliced smoked salmon , cut crosswise into 1/2-inch-wide strips 1/4 cup(s) chopped basil 1/4 cup(s) chopped cilantro 1/4 cup(s) roasted and unsalted peanuts , chopped

Instructions Jump to Ingredients ↑

  1. On a work surface, separate the pomelos into sections, then peel each one. Using a fork or knife, break up the sections into pearls and transfer to a bowl. Heat the oil in a small saucepan. Add the shallot rings and cook over moderate heat, stirring occasionally, until browned, about 5 minutes. Using a slotted spoon, transfer them to paper towels to drain. In a small bowl, stir the Thai chiles with the fish sauce and sugar. In a bowl, combine the pomelo pearls with the smoked salmon, basil, cilantro, peanuts, shallots and chile dressing and toss to coat. Mound the salad on plates and serve. Make Ahead: The fried shallots can be refrigerated for up to 2 days.


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