Martin Boetz: Chicken and prawn salad with caramelised coconut and lime

“This salad balances all the flavours that should be found in Thai food – sweet, sour, salty and with a little heat. You could also serve freshly picked betel leaves on the side for wrapping the mixture in.”

Serves 6

Cooking Time Prep time 45 mins, cook 1 hr 20 mins (plus standing, cooling)

12           cooked large king prawns, peeled and shredded

2             limes, juice only, plus extra limes, to serve

1             lemongrass stalk, white part only, thinly sliced

25 gm   (5cm piece) ginger, cut into julienne

45 gm   (1/3 cup) roasted unsalted peanuts, coarsely crushed, plus extra, to serve

1 cup     (loosely packed) each round mint and coriander leaves

5             kaffir lime leaves, cut into julienne

4             long red chillies, seeds removed, cut into julienne

To serve:             lime wedges

Poached chicken

2 litres                  (8 cups) chicken stock (see recipe for mussel and clam salad)

500 ml                  (2 cups) coconut cream

100 ml                  oyster sauce

100 ml                  fish sauce

20 gm   (4cm piece) galangal, thinly sliced

5             kaffir lime leaves, cut into julienne

2             lemongrass stalks, bruised

1             chicken breast frame, from a 1.8kg chicken

Coconut-caramel sauce

20 gm   (4cm piece) ginger

3             coriander roots, scraped and cleaned

2             garlic cloves

5             white peppercorns

2 tbsp                   vegetable oil

100 gm                 light palm sugar, shaved

1             dry coconut, flesh finely grated with a zester

2 tsp      shrimp floss (see note)

1 tsp      shrimp paste, roasted and ground

50 ml     fish sauce

½            a lime, juice only

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