Directions:
Separate the pomelos into sections and remove the thin membrane from the juicy pulp. Use a fork to break each section into smaller pieces. Place these in a bowl and set aside. Heat oil in a small saucepan. Add shallot rings and cook over moderate heat, stirring occasionally, until browned. Use a slotted spoon to transfer the shallots onto paper towels to drain. In a small bowl, combine chilies, fish sauce, and sugar. In a separate bowl, combine the pomelo pieces with the shrimp, basil, cilantro, peanuts, shallots and chile dressing and toss to coat. Sprinkle with sesame seeds and serve.