Ginger Salad

Description

 * Serves 6-8

Ingredients

 * 2 ounces fresh young ginger
 * lemon or lime juice to cover, about 1/3 cup
 * 2 tablespoons Crispy garlic Slices
 * 1/4 cup corn or peanut oil
 * 2 tablespoons Toasted Chick Pea flour
 * 2 tablespoons sesame seeds, toasted
 * 2 tablespoons fine shredded sweet potato, fried in hot oil for about 1 minute
 * 2 tablespoons fresh coconut, shredded and fried in hot oil for about 1 minute
 * 2 tablespoons yellow split Peas, soaked in cold water for 6 hours, drained and fried in hot oil for about 1 minute
 * 2 tablespoons roasted skinless peanuts
 * 1/2 cup thin shredded cabbage
 * 2 tablespoons Shrimp powder
 * 2 tablespoons Shrimp sauce
 * 2 teaspoons corn or peanut oil

Directions

 * 1) 8 medium size garlic cloves and 1/4 cup corn or peanut oil. Cut the garlic cloves horizontally into thin slices
 * 2) Heat the oil in a wok, drop the garlic slices in and fry over moderate heat for 2–3 minutes, until the slices turn light brown.
 * 3) Remove and drain on paper towels. Cool the oil.
 * 4) Place in a jar with a tight cover and refrigerate
 * 5) Shred the young ginger into a small bowl and cover it with the lemon or lime juice.
 * 6) Refrigerate for at least 3 days. Then firmly squeeze out and discard the lemon juice.
 * 7) Mix the ginger with all the other ingredients including those that have been toasted and fried.
 * 8) Serve at room temperature.