Rinse the jackfruit very well under cold water. Transfer to a small crockpot, cover with some water, and cook on low for 4-5 hours. Remove from the crockpot, then gently break it up with a fork. It should break apart very easily. Blot with some paper towels to ensure that the jackfruit is dried off very well. (I also placed it in a 250-degree oven for about 15 minutes to ensure it was dried enough, but I don’t think this is absolutely necessary.)
Heat a tablespoon of vegetable oil over medium heat. Throw in the chilis and saute for about a minute. Then throw in the white part of the chopped scallions and saute for about two minutes. Throw in the sliced garlic and saute for another minute or two, making sure that the garlic does not burn. Now add in the jackfruit and the vegan fish sauce and saute for about two minutes more. Remove from the heat to cool.
In another small saucepan, heat a few inches of vegetable oil over medium-high heat. After 5-7 minutes, your oil should be ready. Throw a shallot slice in—if it sizzles immediately, then throw the rest of the shallot slices in and fry for about 2-3 minutes. Remove with a skimmer and transfer to some paper towels to drain and cool.
Wait until everything has cooled down before you assemble your salad. Toss together the jackfruit and shallots, then throw in the green parts of the scallions, as well as the mint and cilantro.
Serve the salad topped with the crushed peanuts and lime wedges. Add a little more vegan fish sauce if desired.