Serves 4

1 large (~ 2 medium) pomelo (substitute with 2 large grapefruits)
1 tablespoon dried tiny shrimp, soaked in warm water for 10 minutes, drained & finely minced
3 red bird’s eye chili peppers, finely chopped (substitute ½ tablespoon ground red chili pepper)
3 tablespoons fresh lime juice
1 1/2 tablespoon fish sauce
1 1/2 tablespoon sugar
1/4 cup chopped cilantro leaves 
1/4 cup chopped mint leaves
2 tablespoons toasted coconut flakes (optional)


Peel the pomelo, removing any seeds and chop into bite sized chunks. Place in a large bowl. 

Add the dried shrimp, chili peppers, lime juice, fish sauce and sugar. Toss together until thoroughly combined.  Garnish with cilantro leaves, mint leaves and toasted coconut flakes. Serve immediately.