Cooking Instructions
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Step 1
Peel and thinly slice the small
Shallots (6)
and keep about 1/3 aside.
Step 2
Heat up a small pan on medium and add
Olive Oil (30 mL)
. Add 2/3 of the schallots and stir constantly. Watch them closely, brown but don't burn them.
Step 3
Remove pan from heat and place on paper towel to absorb the excess oil. They will continue to brown a little more. Set aside to cool
Step 4
Peel and dice the
Mango (1)
into 1cm cubes. Deseed the
Red Chili Peppers (2)
and thinly slice them lengthwise.
Step 5
Wash and pick all the leaves off the
Fresh Thai Basil (2 sprigs)
. Place the
Pomelo (500 g)
, ripe but firm mango, basil, half the fried eschallots, and the raw eschallots in a mixing bowl.
Step 6
Try to keep the pomelo pieces about an inch in size, not too big and not too small.
Step 7
Mix
Coconut Sugar (20 g)
,
Fish Sauce (15 mL)
,
Distilled White Vinegar (15 mL)
, and juice of
Lime (1)
to make the dressing. Pour over pomelo mixture and gently toss.
Step 8
Slice 1/4 inch off of each end of the other
Lime (1)
cut it in half, lengthwise. Set one of the halves cut side-down​​ on the cutting board, slice it at an angle, lengthwise to make lime wedges and set aside.
Step 9
Taste and add more dressing if necessary. Plate with lime wedges and garnish with remaining fried eschallots and thinly sliced chillies.
