1Chinese roast duck, halved (see note)For deep-frying:vegetable oil1small pomelo, segmented8lychees, pitted100 gmcherry tomatoes1Lebanese cucumber, thinly sliced½ cup (firmly packed) each mint, coriander and Thai basil, coarsely torn2kaffir lime leaves, very thinly sliced2red shallots, thinly sliced1lemongrass stalk, white part only, thinly slicedNahm jim2small red birdseye chillies1small garlic clove2 tsplight palm sugar, or to taste2 tbsplime juice, or to taste2 tbspfish sauce, or to taste
For nahm jim, pound chilli and garlic to a coarse paste in a mortar and pestle, stir in remaining ingredients and set aside.
Preheat oil in a deep-fryer or deep saucepan to 190C. Deep-fry duck until deep golden (1-1½ minutes). Be careful, hot oil may spit. Drain on absorbent paper, coarsely chop and transfer to a bowl. Add remaining ingredients and nahm jim, toss and serve.
Note Chinese roast duck is available from Chinese barbecue shops.
This recipe is from the February 2010 issue of Australian Gourmet Traveller.