12cooked large king prawns, peeled and shredded2limes, juice only, plus extra limes, to serve1lemongrass stalk, white part only, thinly sliced25 gm(5cm piece) ginger, cut into julienne45 gm(1/3 cup) roasted unsalted peanuts, coarsely crushed, plus extra, to serve1 cup(loosely packed) each round mint and coriander leaves 5kaffir lime leaves, cut into julienne4long red chillies, seeds removed, cut into julienneTo serve:lime wedgesPoached chicken2 litres(8 cups) chicken stock (see recipe for mussel and clam salad)500 ml(2 cups) coconut cream100 mloyster sauce100 mlfish sauce20 gm(4cm piece) galangal, thinly sliced5kaffir lime leaves, cut into julienne2lemongrass stalks, bruised1chicken breast frame, from a 1.8kg chickenCoconut-caramel sauce20 gm(4cm piece) ginger3coriander roots, scraped and cleaned2garlic cloves5white peppercorns2 tbspvegetable oil100 gmlight palm sugar, shaved1dry coconut, flesh finely grated with a zester2 tspshrimp floss (see note)1 tspshrimp paste, roasted and ground50 mlfish sauce½a lime, juice only
For poached chicken, place chicken stock in a large, deep-sided saucepan, add coconut cream, bring to the boil over high heat. Add oyster and fish sauces, galangal, lime leaves and lemongrass, set aside to infuse (10 minutes). Add chicken, return to the boil over medium-high heat, reduce heat to low and simmer for 10 minutes, remove from heat. Weight chicken with a plate, cover and stand until chicken is cooked through (45-50 minutes). Remove chicken from liquid, set aside to cool (20-30 minutes), then coarsely shred chicken breast along the grain into long thin strips (discard skin, bone and sinew), transfer to a large bowl.
Meanwhile, for coconut-caramel sauce, pound ginger, coriander, garlic and peppercorns in a mortar and pestle to a fine paste. Heat oil over medium heat in a saucepan, add paste, stir until golden (2-3 minutes). Add palm sugar, stir until melted (4-5 minutes), add a little hot water to melt, if necessary, cook until light caramel (5-6 minutes). Add coconut, shrimp floss and shrimp paste, bring to a simmer over high heat, add fish sauce and 50ml water, season to taste – it should be sweet and salty. Return to boil, set aside, cool to room temperature (30-40 minutes), stir through lime juice. Makes 185ml.
Add prawn to chicken with coconut-caramel sauce, lime juice, lemongrass, ginger and peanuts and toss to combine. Add mint, coriander, lime leaves and chilli, gently toss to combine, and serve scattered with extra peanuts, with lime wedges to the side.
Note Shrimp floss is small dried shrimp blended in a spice
grinder into a fine powder.
This recipe is from the November 2009 issue of Australian Gourmet