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1
Put oven rack in middle position and preheat oven to 350F.
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2
Sprinkle coconut in 1 layer in a shallow baking pan and toast, stirring once or twice, until evenly golden, 8 to 10 minutes.
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3
(Watch carefully; edges burn quickly.)
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4
Meanwhile, cover chicken with cold water in a 2-quart saucepan and simmer over moderate heat until just cooked through, 10 to 15 minutes.
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5
Remove chicken, discarding cooking liquid, and, when cool enough to handle, shred into 1/2-inch-thick pieces in a large bowl.
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6
Cut peel, including most of white pith, from pummelo with a sharp knife.
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7
(Peel is very thick.)
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8
Using your hands, split pummelo from center of one end, like an orange.
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9
Pull off interior pith and remove segments 1 at a time, then remove segment membranes and any small seeds, separating pulp.
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10
(Fruit may remain in small clumps.)
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11
Add pummelo pulp to chicken.
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12
Grind dried shrimp into small pieces in grinder, about 20 seconds.
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13
Heat a dry 8-inch heavy skillet over moderate heat, then cook dried shrimp, shaking skillet, until pale golden, 1 to 2 minutes.
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14
Transfer to a small bowl.
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15
Whisk together lime juice, fish sauce, sugar, coconut cream, toasted coconut, chiles, and 1/8 teaspoon salt in a small bowl, then stir into pummelo mixture.
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16
Halve jumbo shrimp lengthwise with a sharp large knife, leaving shells in place.
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17
Devein, rinse, and pat dry.
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18
Season with remaining 1/8 teaspoon salt and dredge in rice flour, shaking off excess.
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19
Heat 1 inch oil in a 4- to 6-quart pot over moderately high heat until it registers 375F on thermometer.
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20
Fry shrimp in shells in 2 batches until golden, about 3 to 5 minutes per batch, returning oil to 375F between batches.
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21
Transfer to paper towels to drain.
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22
Serve pummelo salad topped with fried jumbo shrimp (peeled if desired) and sprinkled with toasted dried shrimp.
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23
*Ingredients available at Asian markets, ethnicgrocer.com (866-438-4642), and templeofthai.com (877-811-8773).
