Peel and thinly slice the Shallot (6) and keep about 1/3 aside.
Heat up a small pan on medium and add Olive Oil (2 tablespoon). Add 2/3 of the small eschallots and stir constantly. Watch them closely, brown but don't burn them.
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
Peel and dice the Mango (1) into 1cm cubes. Deseed the Red Chili Pepper (2) and thinly slice them lengthwise.
Wash and pick all the leaves off the Fresh Thai Basil (2 sprig). Place the Pomelo (500 gram), ripe but firm mango, basil, half the fried eschallots, and the raw eschallots in a mixing bowl.
Try to keep the pomelo pieces about an inch in size, not too big and not too small.
Mix coconut Coconut Sugar (1 1/2 tablespoon), Fish Sauce (1 tablespoon), Distilled White Vinegar (1 tablespoon), and juice of Lime (1) to make the dressing. Pour over pomelo mixture and gently toss.
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.
Taste and add more dressing if necessary. Plate with lime wedges and garnish with remaining fried eschallots and thinly sliced chillies.