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Heat oil in deep frying pan over high heat.
Sprinkle salt lightly on fish, then coat with the two flours.
Fry red snapper until golden brown and cooked through, approximately 7-9 minutes.
Remove from the pan and set aside on a kitchen towel to absorb the oil.
Whisk together lime juice, fish sauce, palm sugar, garlic and fresh chillies to make the dressing.
Add shredded green mango, eschalot, spring onions, coriander, mint and mix well until the dressing is well incorporated through the salad.
Place the snapper onto a platter, dress with the salad and garnish with the pounded dried shrimps and toasted cashew chunks.
Serve and watch it disappear.