Slice shallots into thin slices. Be sure they are all of the same thinness to ensure even cooking. Heat a pan with the canola oil over medium heat. Add shallots and fry slowly until browned and crisp, 5 to 10 minutes. The moisture in the shallots should be
completely cooked out. Drain on paper towel. Store in an air-tight container. Will keep for up to 4 days in refrigerator.

For the salad: Peel and separate pomelo into segments. Remove the membranes and seeds. Gently flake the flesh apart into a bowl. Chill. Hand shred the chicken. Add chicken and shrimp to pomelo. In a small bowl mix together the chopped red chile with fish sauce, honey, lime juice and coriander; toss with pomelo chicken mixture. Arrange the lettuce on a serving platter. Put the fruit mixture over the lettuce. Top with roasted almonds and 3 tablespoons of Crisp Fried Shallot Flakes. Makes 4 servings.