A bright citrus salad with cucumber, shallots and herbs, tossed in a tangy fish‑sauce dressing and topped with crunchy coconut floss.
Combine garlic, ginger, red chilli, ground turmeric, fennel seeds, coriander seeds, about one and a half tablespoons of oil and a pinch of salt in a food processor and pulse to a coarse paste. Heat the remaining oil in a non‑stick frying pan, add the spice paste, lower the heat, stir in water and the brown sugar, and cook until fragrant and the oil separates. Add the grated coconut and fry, stirring constantly, until golden and crisp. Transfer to a tray to cool and crisp further.
Trim and slice the grapefruits and oranges, removing skin and pith, then segment the fruit over a bowl to catch the juices. Reserve enough juice for the dressing.
Toss the halved cucumber and thinly sliced shallots with a pinch of salt in a large bowl and let them soften while the dressing is prepared.
In a small bowl combine the red chilli, garlic, fresh coriander, fish sauce, lime juice, brown sugar, a couple of tablespoons of oil and the reserved citrus juice, whisking to blend. Pour half of this dressing over the cucumber mixture, add the citrus segments and gently toss.
Arrange the lettuce leaves cup‑side up on a platter, sprinkle lightly with salt and drizzle with the remaining oil. Top with the cucumber‑citrus salad, spoon over the remaining dressing and finish with a generous scattering of coconut floss.
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