2 tbsp sugar
1 tbsp water
1 red or green Thai chilis, finely chopped
2 garlic cloves, finely chopped
1 lime juiced
3 tablespoons fish sauce
¼ cup unsweetened shredded coconut
1/4 cup canola oil
2 shallots, thinly sliced, divided
1 pomelo or 2 ruby red grapefruit
¾ cup torn cilantro leaves with tender stem
Whisk palm sugar and water in a medium bowl to dissolve sugar. Whisk in chilis, garlic, lime juice, and fish sauce.
Toast coconut in a dry small saucepan over medium-high heat, stirring occasionally, until golden brown, about 4 minutes. Transfer to a small bowl.
Heat oil in same saucepan. Add half shallots and fry, swirling, until golden brown and crisp, about 3 minutes. Transfer to paper towels with a slotted spoon to drain.
Remove peel and white pith from pomelos. Tear membrane off and pull segments into large pieces, transferring to a large bowl as you go. Add cilantro, fried shallots, and dressing and toss to coat. Add coconut, toss again. Divide among plates and top with remaining fresh shallots.