For the sauce: Cook the chicken and prawns in 1/4 cup of the coconut cream. Add the sugar, lime juice and salt and stir to combine. Add the remaining coconut cream and chili paste oil and stir well.
For the salad: Toss the pomelo, chicken, coconut meat, garlic, peanuts, shallots and prawns with the sauce in a bowl and mix well. Top with the duck liver.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Mandarin Oriental, Chiang Mai