2piecesfresh green Thai bird’s eye chili (phrik kee noo) (พริกขี้หนูเขียว)char-grilled to 40% char.
1partfish sauce (น้ำปลา)
1partlime juice (น้ำมะนาว)
1/2partpalm sugar (น้ำตาลมะพร้าว)
Instructions
Prepare the salted shrimp.
Bruise a lemongrass stalk to allow it to release its aroma.
Prepare the brine: place into a pot the bruised lemongrass, salt, and water (in a ratio of 1 tablespoon of salt per cup of water).
Use a skewer to devein the shrimp; stick the skewer into the shrimp sideways under the vein and lift it upward to pull out the vein.
Bring the brine to a boil. Add the shrimp, unpeeled and head-on, and immediately turn off the heat.
Leave the shrimp to rest in the brine until it has cooled to room temperature.
Peel and cut the shrimp into bite-size pieces. Set aside.
Prepare the roasted and fried ingredients.
Prepare the roasted coconut. Set aside.
Roast the dried chilis until half charred. Then slice them into thin pieces. Set aside and reserve some for the garnish.
Starting from a cold oil and on low heat, fry the raw cashew nuts until fully cooked and lightly golden.
Let cool and, using a knife, flake the cashew nuts into thin equal-sized slices.
Prepare the salad seasoning.
Char-grill the fresh green bird's eye chilies.
Char-grill the shallots.
In a mortar and pastel, pound grilled green bird's eye chilies and roasted shallots to a fine paste.
Into a mixing bowl, pour the coconut cream over thinly sliced lemongrass.
Using your hand, massage the lemongrass into the coconut cream to infuse its citrusy aroma. Continue until you can smell the lemongrass aroma.
Transfer the chili-shallot paste to the coconut cream.
Add the rest of the dressing ingredients, the lime juice, fish sauce, and palm sugar, at the ratios indicated. Mix well.
Prepare the salad ingredients.
Arrange all the ingredients side-by-side in a mixing bowl, so you can visually gauge their ratios.
Separate the pomelo into small equal-sized pieces. Set aside.
Peel the green mango and cut into thin julienne strips. Set aside.
Slice the young ginger into very thin julienne strips. Set aside and reserve some for the garnish.
Peel and slice the shallots lengthwise into thin slices. Set aside.
Roll and slice the Asian pennywort leaves into thin strips. Set aside.
Slice the bitter orange peel into thin slices. Set aside and reserve some for the garnish.
Pick coriander leaves and soak in water to freshen up. Set aside and reserve some for the garnish.
Combine the salad
Before serving, toss all the ingredients together, add the salad dressing and toss again.
Place the salad on a serving plate. Let the ingredients fall and arrange organically – don’t force them but, rather, gently guide them into a tall cone-like shape. Garnish with young ginger, bitter orange zest, roasted dried chilies, and coriander leaves. Serve.