Yum Som-O

Ingredients

• 1 tbsp white sugar
• 1 tbsp water
• 1-2 green chiles
• 1 garlic clove
• 2 tbsp lime juice
• 1.5 tbsp fish sauce
• 0.25 cup unsweetened shredded coconut
• 1 shallot
• 2 tbsp vegetable oil
• 2 tbsp peanuts
• 1 pomelo
• 1.5-2 red grapefruit
• 2 " lemongrass
• 2 lime leaves
• 0.25 cup cilantro leaves
• 0.25 cup mint leaves

Method

Make the dressing first while everything else is cold, so the heat mellows the raw garlic and chiles without cooking them to bitterness. Dissolve 15g caster sugar in 15ml water over medium heat, then add two finely sliced green chiles, one minced garlic clove, 30ml lime juice, and 22ml fish-sauce. Bring to a gentle boil — a minute at most — and remove from heat immediately. The brief heat softens the chiles' vegetal bite and allows the herb-infusion to begin without the garlic turning acrid. Set aside to cool.

Toast 60g unsweetened shredded coconut in a dry pan over medium-high heat, stirring constantly, until the edges turn golden and the centre remains pale cream — roughly 3-4 minutes. You want contrast in colour and texture; burnt coconut tastes soapy and uniform. Transfer to a bowl. In the same pan, heat 30ml vegetable oil until it shimmers, then add half a thinly sliced shallot and frying|fry until the edges are deep brown and crisp, about 5 minutes. This isn't shallow frying — you're driving the moisture out entirely so the shallot shatters between your teeth. Drain on kitchen paper and season with fleur de sel. Add 30g peanuts to the remaining oil and cook over medium heat, stirring often, until they darken to mahogany — about 8 minutes. Drain these too and salt lightly; leave them whole for textural contrast.

Segment the pomelo or grapefruit by cutting away the peel and white pith completely, then carefully tear away the bitter membrane from each segment. Work over a bowl to catch the juice, which you'll discard — that bitterness defeats the point. Break each segment into small chunks.

When ready to serve, combine the citrus in a large bowl with the remaining raw shallot (sliced thin), the fresh-herbs|cilantro and mint leaves, and half the dressing. Toss gently so the citrus doesn't collapse. Add the toasted coconut and peanuts, toss again. Plate the salad, drizzle with the remaining dressing, and scatter the fried shallots on top just before serving. The hot shallots soften slightly but retain their snap; if you add them earlier, they'll absorb moisture and turn chewy.