Thai-Style Pomelo Salad with Garlic and Chili
- 3 garlic
- 4 scallions
- 2 red chile peppers
- 2 tablespoons sesame oil
- 1 Pomelo
- 3 tablespoons Lime juice
- 2 tablespoons fish stock
- freshly ground peppers
- 2 tablespoons chopped dried shrimp
- 2 tablespoons chopped Peanuts (salted)
- 4 sprigs cilantro
- to garnish
Peel and thinly slice the garlic. Rinse and dry the scallions, and thinly slice the white parts, and julienne the green parts. Rinse the chili pepper and halve lengthwise. Remove the seeds and membranes, then finely dice. Heat the oil in a pan and sauté the garlic with the scallions and chili for 1-2 minutes. Remove from the heat and let cool.
Remove the peel from the pomelo, so that you only see the fruit. Remove the whole fruit segments, then cut into bite-sized pieces. Rinse and dry the cilantry, then remove the leaves and finely chop. Mix the lime juice with the fish stock and season to taste with salt, pepper, and sugar. Mix the pomelo with the garlic and scallions, the chopped shrimp, peanuts, chili, cilantro, and the vinaigrette. Serve in bowls garnished with cilantro.