Step 1Add shrimp to small pan of simmering water and cook 2 minutes; drain and set aside.
Step 2Place tamarind pulp in small bowl and add about 3 tablespoons warm water. Soak 20 minutes, stirring to help dissolve lump. Pour liquid through small, fine-meshed strainer into another small bowl and set aside.
Step 3Heat oil in wok or frying pan over medium-high heat and fry shallots until crispy, 1 to 2 minutes; remove with slotted spoon and set aside. Fry garlic over medium heat until crispy, 1 to 2 minutes; remove and set aside.
Step 4In large bowl, mix 1 tablespoon tamarind liquid (reserving rest for future use), along with fish sauce, lime juice, palm sugar and chile paste. Add pummelos, chicken, shrimp and coconut and toss to coat thoroughly.
Step 5Serve garnished with peanuts, dried chiles, fried shallots and fried garlic.