To prepare the marinade: in a saucepan over medium heat bring the vinegar to a boil and then add the sugar, stirring to dissolve. Remove from heat and add chilies (or the crushed red peppers), ginger, bar anise and cinnamon stick. Set aside.

Step 2

To make the salad: slice ends off of h pomelo and then with a sharp knife remove the peel and white pith; discard. Over a bowl cut the segments from the membranes and then cut them into chunk and put in bowl. Pour marinade over the fruit and let stand for 30-60 minutes, stirring occasionally.

Step 3

On high heat heat a skillet. In a bowl toss the shrimp with 1 tablespoon oil and then add to the skillet cooking about 5 minutes, turning once, until shrimp starts to char. Remove from skillet and place shrimp in a clean bowl along with the fish sauce. Set aside for 10 minutes.

Step 4

From the pomelo bowl remove and discard the str anise and cinnamon stick and then drain using a sieve, reserving the marinade. Transfer the pomelo, ginger and chilies (if using) to a large bowl along with 3 tablespoons of the reserved marinade (discard remaining marinade), 1 tablespoon oil, and the next 8 ingredients (mango -salt). Toss. Serve salad topped with the shrimp.