Ruby grapefruit, asparagus, cashew and coconut salad with chilli jam

Serves 4 For chilli jam, preheat grill on low. Place galangal on an oven tray and grill, without colouring, for 15 minutes or until crisp, set aside. Heat oil in a wok or saucepan over medium heat, add onion and cook, without colouring, for 5 minutes or until soft. Remove with a slotted spoon and place in a bowl. Cook garlic in oil for 1 minute or until soft, remove with a slotted spoon and add to onion. Cook chillies for a few seconds or until crisp, remove with a slotted spoon and add to onion mixture. Cook shrimp for a few seconds or until crisp, remove with a slotted spoon and add to onion mixture. Strain oil and reserve. Place onion mixture and galangal in a blender and process to a smooth paste. Heat 100ml of strained oil in a heavy-based saucepan over low heat, add palm sugar and cook, stirring, until sugar dissolves. Add paste and season to taste with fish sauce and tamarind water. Remove and cool. Makes about 200gm. Chilli jam can be refrigerated in an airtight container for up to 3 weeks.

For chilli and lime dressing, heat half the chilli jam in a saucepan over medium heat, add palm sugar and lime leaves and cook gently, stirring, for 3 minutes or until sugar has dissolved. Remove from heat, remove lime leaves and add remaining ingredients except chicken stock. Dilute dressing with 1-2 tbsp chicken stock or until a drizzling consistency.

In a bowl, combine asparagus, garlic chives, grapefruit, cucumber, shallot, cashews and chilli, drizzle with half the dressing and toss gently to combine. Add green onion, lime leaves and basil leaves, toss gently to combine, divide between plates, scatter with coconut flesh, drizzle with coconut cream and remaining dressing and scatter with fried shallots. Serve immediately with steamed rice to the side.