Ruby grapefruit, asparagus, cashew and coconut salad with chilli jam - 9Kitchen

Ingredients

• 12 asparagus, blanched and cut into thirds on the diagonal (see note)
• 8 garlic chive flower stalks, blanched and cut into thirds
• 1 ruby grapefruit, peeled and segmented
• 2 Lebanese cucumbers, thinly sliced lengthways
• 4 red shallots, thinly sliced lengthways
• 75 gm (½ cup) roasted cashews
• 2 long red chillies, seeds removed and cut into julienne
• 6 green onions, thinly sliced
• 4 kaffir lime leaves, thinly sliced
• ½ cup loosely packed Thai basil leaves
• 20 gm young coconut flesh, thinly sliced (see note)
• 2 tbsp coconut cream
• To serve: fried shallots (see note) and steamed jasmine rice
• 10 gm galangal, peeled and thinly sliced
• 500 ml (2 cups) vegetable oil
• 1 Spanish onion, thinly sliced
• 8 cloves of garlic, thinly sliced
• 3 dried long red chillies, seeds removed
• 12 gm (2 tbsp) dried shrimp
• 1 tbsp palm sugar
• To taste: fish sauce
• To taste: tamarind water (see note)
• 20 gm palm sugar, finely grated
• 2 kaffir lime leaves, coarsely torn
• 2 tsp fish sauce
• 2 tsp tamarind water (see note)
• 2 tsp lime juice
• 2 tbsp chicken stock or water, to dilute