Pomelo Salad from Thai Food and Cooking by Judy Bastyra and Becky Johnson

Ingredients

• shredded fresh coconut (optional)
• fresh coriander (cilantro) leaves
• 2 fresh red chillies, seeded and thinly sliced
• 2 spring onions (scallions), thinly sliced
• 30 ml/2 tbsp fresh lime juice
• 15 ml/1 tbsp palm sugar or light muscovado (brown) sugar
• 10-12 small fresh mint leaves
• 30 ml/2 tbsp Thai fish sauce
• 115 g/4 oz cooked peeled prawns (shrimp)
• 115 g/4 oz cooked crab meat
• 15 ml/1 tbsp roasted peanuts
• 2 garlic cloves, finely sliced
• 1 large pomelo
• 30 ml/2 tbsp vegetable oil
• 4 shallots, finely sliced