Thai Pomelo Salad with Coriander

Summary

Ingredients

• 1 pomelo (s)
• 2 chilli pepper (s), red
• 3 clove (s) garlic
• 3 spring onion (s)
• 3 shallot (s)
• 3 tablespoon shrimp, dried
• 2 tablespoon oil (peanut oil)
• 2 tablespoon lime juice
• 3 tablespoon peanuts, salted, roasted
• 1 tablespoon fish sauce, mild Thai
• 1 tablespoon palm sugar
• 1 bunch coriander greens

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Instructions

1. Peel the pomelo and fillet with a sharp knife. Catch the juice in the process. Core the chillies and cut into fine rings. Peel and finely chop the garlic cloves. Clean the spring onions and cut into rings, peel and chop the shallots. Chop the peanuts and crabs.
2. Pluck the coriander leaves from the stem and roughly chop them. Put a few leaves aside for the garnish.
3. Heat the peanut oil in a wok, brown the chopped garlic cloves with the shallots in them until golden. Fold under the pomelofilets. Add peanuts, crabs and chillies. Fold in the spring onions. Mix everything carefully.
4. Mix the lime juice with the palm sugar and the fish sauce and pour over the salad. Mix with the chopped coriander greens and serve.