Shrimp Salad with Pomelo and Peanuts
- For the salad
- 20 ounces shrimp (ready to cook deveined and peeled down to the tail segment)
- 2 onions
- Coconut oil
- 1 Pomelo
- 3 tablespoons Lime juice
- 1 teaspoon brown sugar
- 2 tablespoons light Fish sauce
- 2 garlic
- 1 Red chile pepper
- 4 scallions
- 2 tablespoons chopped Peanuts
- 1 tablespoon freshly chopped mint
For the salad, rinse the shrimp and pat dry. Peel the onions and cut into rings. Fry until golden brown in coconut oil and drain on paper towels. Peel the pomelo thoroughly and cut out the segments between separating membranes, collecting the juice. Mix pomelo juice with the lime juice, sugar and fish sauce. Stir in the pomelo segments.
Peel garlic and chop finely. Rinse, trim and finely chop the chile pepper. Rinse scallions, trim and cut into rings. Fry the peanuts with chile pepper and garlic in 1 tablespoon coconut oil. Add shrimp and scallions and gently fry for 2-3 minutes. Season with salt. Take off the heat and let stand briefly until done. Fold shrimp into the pomelo mixture and transfer to plates. Serve garnished with coconut, peanuts and mint.