- 1/3 cup vegetable oil
- 1 medium shallot
- 1/4 cup unsweetened coconut flakes
- 1/4 cup chopped fresh chives
- 3 tablespoons finely chopped fresh mint
- 1 tablespoon finely grated lime zest
- Kosher salt
- Pepper
- 1 pound halved sugar snap peas
- 2 cups pea shoots (tendrils)
- 1/4 cup torn mint leaves
- 3 tablespoons shallot oil
- 2 tablespoons fresh lime juice
- 2 teaspoons fish sauce
- Heat 1/3 cup vegetable oil and 1 medium shallot, thinly sliced into rings in a small saucepan over medium-high. Stir occasionally, until golden brown and crisp, 5–8 minutes. Transfer shallots to paper towels; season with kosher salt. Pour shallot oil into a small bowl; let cool.
- Meanwhile, toast 1/4 cup unsweetened coconut flakes in same saucepan over medium, stirring occasionally, until edges are golden brown, about 3 minutes. Transfer to a bowl; let cool. Add fried shallot, 1/4 cup chopped fresh chives, 3 tablespoons finely chopped fresh mint, and 1 tablespoon finely grated lime zest and toss; season with kosher salt and pepper.
- Toss 1 pound halved sugar snap peas, 2 cups pea shoots (tendrils), 1/4 cup torn mint leaves, 3 tablespoons shallot oil, 2 tablespoons fresh lime juice, and 2 teaspoons fish sauce in a medium bowl; season with flaky sea salt and pepper. Let sit 5 minutes. Serve topped with gremolata.