Summary

Ingredients

• 150 g shrimp (s)
• 150 g chicken breast
• 400 g palm hearts, raw
• 60 g shallot (s) (Thai shallots)
• 30 g desiccated coconut
• 200 ml coconut cream (can)
• 3 tablespoon chili paste (Nam Prik Pao)
• 4 tablespoon fish sauce
• 4 tablespoon lime juice
• 1 tablespoon sugar, brown
• Chinese cabbage, some leaves as a base and garnish

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Instructions

1. Peel the shallots and divide them into two portions. Cut one half lengthways into fine strips - they will be roasted. Cut the other half crosswise - they go raw in the salad.
2. Grate the palm hearts in a large bowl with a vegetable grater and cover.
3. Cut the chicken breast into thin slices. This works best when it`s well frozen.
4. Peel and clean the prawns.
5. Roast the desiccated coconut in a pan until golden brown, then transfer to a plate. Wipe the pan with paper towels and heat the oil in it. Roast the lengthwise cut portion of shallots in it until golden brown, then drain on paper towels.
6. Bring a little water to the boil in the pan and cook the shrimps in it until they are done. Drain and set aside.
7. Then bring a little water to the boil again and cook the chicken breast in it until it is through. Put aside.
8. For the dressing, heat the coconut cream and let it boil down a little. Allow to cool slightly. Then stir in the chili paste well and season with fish sauce, lime juice and sugar. The dressing should be spicy, it is diluted by the salad.
9. Mix all ingredients - except for the roasted shallots - and carefully stir in the dressing (be careful, it is very creamy - leave some of it depending on your taste!). Then arrange on the Chinese cabbage leaves and serve sprinkled with the roasted onions.