This spicy pomelo salad is super-easy to make, and is a deliciously refreshing example of the Thai flavour cycle of hot, sour, salty, and sweet.
2 tablespoons brown or coconut sugar
½ red chili, finely chopped
2 garlic cloves, finely chopped
Juice of 1 lime
2 tablespoons fish sauce or vagan oyster sauce
Salt to taste
1 tbsp coconut oil
1 shallot, thinly sliced
Handful heirloom almonds
Handful torn coriander leaves
- Whisk the sugar 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.
- Heat oil in a pan. Add the shallots and fry, swirling, until golden brown and crisp. Transfer to paper towels with a slotted spoon to drain.
- Toast the almonds in shallot oil for about 5 minutes. Transfer to paper towels to drain.
- Remove peel and white pith from the pomelo. Tear membrane off and pull segments into large pieces, transferring to a large bowl as you go. Add coriander, the dressing and toss to coat. Add the shallots and almonds. Serve and enjoy!