Preparation

做敷料：

• Heat the oven to 350°F. Put the dried chiles, shallots, and garlic on separate sheets of foil, drizzle each with a little vegetable oil, and wrap each into a separate packet. Roast the three packets on a baking sheet until the contents of each is soft and golden: the chiles should take about 15 minutes, the garlic about 25 minutes, and the shallots about 35 minutes. When the chiles and shallots are cool enough to handle, chop each coarsely. Put them in a small food processor or mortar and pestle along with the roasted garlic, bonito flakes or smoked fish, palm or brown sugar, fish sauce, and tamarind juice or cherry juice concentrate. Blend or pound until smooth.

准备椰子：

• If you’re using fresh coconut, bake the whole coconut at 375°F for about 15 minutes. Set it aside to cool. Put the coconut on a hard surface; hit it hard with a hammer to split it in half, taking care to catch the juice, which you can save for drinking. With a sharp, thick knife, carefully dislodge the meat from the husk; wear a kitchen mitt to protect your hands. Peel the hard, dark, outer layer off the white meat. Cut the coconut flesh into small chunks; pulse in a food processor into small flakes. Toast the flakes in a nonstick skillet over medium heat until lightly golden, stirring frequently to prevent burning; let cool. Set aside 1/4 cup for the recipe and store the rest of the coconut flakes in a sealed jar; they’ll keep for several weeks.

  

Prepare the salad:

• 在高温下的小煎锅中，加热植物油，加入切成薄片的葱和盐，不断搅拌以防止燃烧。炸葱直到脆而变成金黄色，约2分钟；将它们沥干在纸巾上。将Pomelo部分安排在盘子上；顶上煮熟的虾。轻轻地折腾着调味料，小心不要瘀伤水果。用1/4杯烤椰子片，烤花生，油炸的葱，新鲜辣椒和石灰叶或热情装饰。就在上菜前，轻轻混合。与米饭一起食用。