Thai pomelo salad with coriander

Ingredients for 4 servings:

• 1 pomelo(s)
• 2 chili peppers, red
• 3 garlic cloves
• 3 spring onions
• 3 shallots
• 3 tbsp dried crab
• 2 tbsp oil (peanut oil)
• 2 tbsp lime juice
• 3 tbsp peanuts, salted, roasted
• 1 tbsp fish sauce, mild Thai
• 1 tbsp palm sugar
• 1 bunch of coriander leaves

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Peel the pomelo and fillet it with a sharp knife, reserving the juice. Deseed the chilies and slice into thin rings. Peel and finely chop the garlic cloves. Trim and slice the spring onions, and peel and chop the shallots. Chop the peanuts and crab. Pluck the coriander leaves from the stems and roughly chop them. Set a few leaves aside for garnish. Heat the peanut oil in a wok, fry the chopped garlic cloves and shallots until golden brown. Fold into the pomelo fillets. Add the peanuts, crab, and chilies. Fold in the spring onions. Mix everything gently. Mix the lime juice with the palm sugar and fish sauce and drizzle over the salad. Mix with the chopped coriander and serve.