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Dressing:
Pound Thai green scud chilli with a mortar and pestle.
Caramelise palm sugar with 2 tablespoons of water in a saucepan. Add pounded Thai green scud chilli to it. Add tamarind when palm sugar dissolves and is bubbling.
Season with fish sauce and add sweet chilli. Check consistency and flavour – adjust seasoning if necessary.
Cool dressing and place in a ramekin, garnish with diced lime, round chopped bird’s eye chilli and ground roasted rice.
Crisp snapper:
Heat vegetable oil to fry fish in a deep fry pan. Dip snapper in fish sauce and then coat in tapioca flour. Fry fish on a medium heat until cooked and crispy.
Plating:
Put cooked snapper on a serving plate, sprinkle with fresh coriander, crispy shallots and garlic and top with julienned red chilli.
Serve with dressing and lime wedges.