Ginger Salad

Description[]

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

8 medium size garlic cloves and 1/4 cup corn or peanut oil. Cut the garlic cloves horizontally into thin slices
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.
Remove and drain on paper towels. Cool the oil.
Place in a jar with a tight cover and refrigerate
Shred the young ginger into a small bowl and cover it with the lemon or lime juice.
Refrigerate for at least 3 days. Then firmly squeeze out and discard the lemon juice.
Mix the ginger with all the other ingredients including those that have been toasted and fried.
Serve at room temperature.