YAAM SOM O GUB GOONG GAI
Herbed pomelo salad with prawns and chicken

Ingredients for dressing
50 g prawn, minced
25 g chicken, minced
200 g thick coconut milk
8 g chili paste oil
3 g chili paste
5 g salt
10 g lime juice
14 g white sugar
8 g coconut sugar

Method
In a sauce pan, heat 50 grams of the coconut milk over a medium heat then add the prawns and the chicken to stir-fry until cooked. Add the rest of the coconut milk. Bring to the boil then mix in the chili paste and the chili paste oil. Season with the salt, white sugar, palm sugar and the lime juice to taste.

Ingredients for pomelo salad
300 g pomelo segment, flaked
200 g dressing (from above)
40 g chicken breast, boiled and shredded
70 g prawns, boiled
8 g shallots, deep-fried
4 g garlic, deep-fried
16 g peanuts, deep-fried
2 g coconut meat, shredded and roasted

Method
place the pomelo in a bowl; add in the prawns and chicken breast. Mix in the dressing and toss well. Then add in the shallots, garlic and peanuts. Toss lightly. Sprinkle with coconut meat and garnish with coriander leaves and shredded big red chilies.