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.