Ingredients
2 pomelos
2 tbsp. vegetable oil
1 shallot
3 Thai chiles
1 tbsp. Asian fish sauce
1 tsp. sugar
6 oz. thinly sliced smoked salmon
1/4 c. chopped basil
1/4 c. Chopped cilantro
1/4 c. roasted and unsalted peanuts
Preparation
Step 1On a work surface, separate the pomelos into sections, then peel each one. Using a fork or knife, break up the sections into pearls and transfer to a bowl.Step 2Heat the oil in a small saucepan. Add the shallot rings and cook over moderate heat, stirring occasionally, until browned, about 5 minutes. Using a slotted spoon, transfer them to paper towels to drain.Step 3In a small bowl, stir the Thai chiles with the fish sauce and sugar. In a bowl, combine the pomelo pearls with the smoked salmon, basil, cilantro, peanuts, shallots and chile dressing and toss to coat. Mound the salad on plates and serve.Step 4Make Ahead: The fried shallots can be refrigerated for up to 2 days.
