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.
NotesThis recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not it for home use and therefore cannot make any representation as to the results.