Recipe courtesy of Mandarin Oriental
50 min
50 min
4 servings


  • 1/4 cup minced chicken
  • 1/4 cup minced prawns
  • 1/2 cup coconut cream
  • 2 to 2 1/2 tablespoons sugar
  • 1 tablespoon lime juice
  • 1 to 1 1/2 teaspoons salt 
  • 1/2 tablespoon chili paste oil
  • 5 1/4 ounces pomelo segments
  • 2/3 ounce cooked chicken, sliced
  • 1 tablespoon roasted coconut meat
  • 1 tablespoon deep fried garlic
  • 1 tablespoon deep fried peanuts
  • 1 tablespoon deep fried shallot
  • 4 cooked prawns, sliced
  • 1 3/4 ounces pan-seared duck liver


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.

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