Pomelo and Mud Crab Salad: Goi Buoi

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2 tablespoons vegetable oil

1 clove garlic, finely diced

1 3/4 ounces dried shrimp, soaked in water for 1 hour, then drained

1 pink pomelo or 2 small pink pomelos

7 ounces mud crab meat

5 fresh mint leaves, sliced

5 fresh perilla leaves, sliced

5 fresh Vietnamese mint leaves, sliced

5 fresh Asian basil leaves, sliced

1 tablespoon fried red Asian shallot* (See Cook's Note)

1/2 tablespoon fried garlic chip

3 tablespoons Dipping Fish Sauce, recipe follows

1 chile, sliced, for garnish

Roasted peanuts, for garnish

Dipping Fish Sauce

3 tablespoons fish sauce

3 tablespoons white vinegar

2 tablespoons sugar

4 ounces or 1/2 cup water

2 cloves garlic

1 chile, chopped

2 tablespoons fresh lime juice