Granulated sugar, 4 tbsp. -- 1.5 oz
Water, 2 tbsp. -- 1 fl.oz
Tamarind paste, puree or concentrate, 4 tsp. -- 1 oz
Maggi Seasoning, 2 tbsp. -- 0.75 fl.oz
Grapefruit, or large Pumelo, 2 each -- 2 lb
Carrot, fine julienned, 1/2 cup -- 2 oz
Peanuts, all types, raw, dark roasted, chopped or crushed, divided in half, 1/2 cup -- 2.5 oz
Mint, fresh, 1 cup -- 0.5 oz
Cilantro, roughly chopped, 1/2 cup -- 0.5 oz
To make a dressing, combine sugar, water, tamarind puree and Maggi Seasoning in a sauté or saucepan. Bring to a full boil; cool.
Peel off the membranes that encase each segment of the pumelo. Separate the pulp pods into individual or small bunches.
Gently combine the pumelo with carrots, half of the peanuts, mint and cilantro. Drizzle with dressing and toss gently.
Transfer to a serving bowl. Garnish with remaining peanuts.
Serve with fried shrimp chips, served on the side and used to scoop up the salad.