Soak dry Gracilaria in water for 10-15 minutes. Then, place seaweed in a colander to drain excess water. While waiting for the seaweed to drain, mix coconut milk and ripe tamarind, strain the juice and bring it to the boil, adding salt and sugar. Cut the drained seaweed into small pieces and mix into the coconuts juice, and add roasted ground peanuts and roasted coconuts. Put in a dish and sprinkle dried shrimp, onion and chili over the top. Wrap salad in a piper leaf when eating.


Ingredients:
dried Gracilaria 50 g, roasted coconut 50 g, roasted ground peanuts 100 g, coconut milk 400 g, ripe tamarind 80 g, sugar 7 tablespoon, salt 1 teaspoon, dried shrimp, onion, chili and piper leaf