150 grams red pomelo, torn into bite-sized chunks (replace this with white pomelo if this cannot be found in your locale)
150 grams white pomelo, torn into bite-sized chunks
10 grams coconut milk
10 grams shallots, thinly sliced
5 grams smoked dried shrimp
10 grams Thai sweet chilli paste
5 grams grated coconut
10 grams sliced apple
5 grams dried shrimp
10 grams cashew nuts
Reduce the tamarind juice by boiling it with palm sugar for 15 minutes. After the sauce is cooled, add the Thai sweet chilli paste.
Add all the ingredients and the dressing in a salad bowl and mix well.
Plate and garnish with sliced apple, shallots, smoked dried shrimp, and cashew nut. Finally, drizzle lightly with some coconut milk.