Peel the pomelo, take off all the white stuff and also take away all the fleeces between the individual pomelo pieces. Keep bite sized pieces

Boil the shrimp until the color changes. Remove, cool down and peel

Cut the shallot and fry it in a shallow pan in the olive oil. It should brown, but not turn black. Best is to first fry on medium-high, later on low.

Clean and dice the cucumber, cut up the red or green pepper

Wash and dry the herb leaves

Dry roast the cashews and the shredded coconut in a flat iron pan, until they become light brown and fragrant

Cut the cilli in small rings if you use them. Removing the seeds make it less spicey

Squeeze the limes and measure all other ingredients

Mix together. Stir so that all sugar finally dissolves

Take the shrimps and add the dressing.

Mix in the pomelo, the herb leaves, the coconut, the cashews, the red pepper and chilli if using

Taste and check the balance of sweet and sour, correcting by using a bit of lime juice or sugar syrup

Toss again and serve in a shallow bowl