INSTRUCTIONS
1
Heat oil and shallots in a small saucepan over medium-high heat. Stir occasionally until golden brown and crisp, 5-8 minutes. Transfer shallots to paper towel; season with Kosher salt. Pour shallot oil into a small bowl; let cool.
2
To make gremolata, toast coconut in same saucepan over medium heat, stirring occasionally, until edges are golden brown, about 3 minutes. Transfer to a bowl; let cool.
3
Add chives, lime zest, fried shallots, 3 Tbsp finely chopped mint, and toss; season with Kosher salt and pepper.
4
Toss snap peas, tendrils, lime juice, fish sauce, remaining torn mint leaves, and 3 Tbsp shallot oil in a medium bowl; season with sea salt and pepper. Let sit 5 minutes. Top with gremolata.
