Step 1

Prepare the pomelo as described in the post above and shown in the video - cut off top, score down sides then remove skin and pith. Break open into chunks then remove the membrane and remove the flesh from inside. Take off any membrane or pith still attached and break into chunks.

Step 2

If not already toasted, toast the dried coconut in a dry skillet/frying pan over a medium heat for a couple of minutes, moving now and then, until it becomes golden brown in color. Set aside to cool.

Step 3

If you like, roughly break up the peanuts with a pestle and mortar to be smaller pieces, though this is optional.

Step 4

Place the dried shrimp in a spice grinder or small, high power blender/food processor and grind until they are well broken up and 'fluffy' looking.

Step 5

Peel and very thinly slice the shallot and lemongrass. Remove the central rib from the lime leaf and very finely slice then chop to small pieces. Roughly tear or chop the mint and cilantro, if using.

Step 6

Mince the chili then place in a serving bowl with the sugar, lime juice and fish sauce. Mix them together well. It's worth trying your pomelo to see how sweet it is and if you might want to make the dressing a little sweeter (more sugar) or tart (more lime) accordingly.

Step 7

Add the other ingredients to the bowl - pomelo, coconut, peanuts, ground up shrimp, shallot, lemongrass, lime leaf, mint and cilantro. Mix everything together gently so you don't break the fruit too much, but so that everything is well combined.