Ingredients :1/2 cup dried tiny fish, fry until crispy
1 can canned crispy Asian claws
1/2 cup unsalted roasted cashew nuts
1 cup grapefruit segments
Salad Dressing :
1 each dried chili peppers (roasted)
4 cloves garlic clove (roasted)
1/2 cup tamarind pulp juice
1 1/2 tablespoons coconut sugar
2 teaspoon fish sauce
Preparation :
1. Roast dried chili peppers and garlic cloves until aromatic, then grind into paste.
2. Place the paste and the rest of the ingredients into a pot of water and bring to a boil until the liquid becomes syrupy. Add seasoning with tamarind juice for sourness, coconut sugar for sweetness and fish sauce for saltness. This dressing tastes sweet, salty an sour in equal strengths. Once the seasoning is correct take off the stove and let cool, to be tossed later with the salad ingredients.
For Salad Dressing :
1. Mix together the crispy fish, clams and half of the cashew nuts.
2. Add the dressing a little at first and toss together the salad ingredients.Once the desired taste and consistency is achieved, add the peeled grapefruit segment, break it up into smaller pieces and toss in the salad mixture.
3. Spoon this mixture onto a serving plate lined with lettuce leaves and garnish the salad with reat of the cashew nuts and grapefruit segments. Serve immediately while the pieces if fish and clams sre still crispy.