4 eschalots, peeled
2 stalks lemongrass, white part only
2 small red chillies, chopped
6 black peppercorns
8 cloves garlic
8cm-long piece ginger
600g skinless chicken thigh fillets, diced
1 pomelo*, segmented, torn
1 cup bean sprouts
1 bunch red shiso leaves*
½ bunch mint, leaves picked
½ bunch Vietnamese mint*, leaves picked
½ bunch Thai basil*, leaves picked
1 Tbsp dark palm sugar
3 small green chillies, finely chopped
¼ cup durian*
Juice of 2 limes
1 Tbsp fish sauce
2 Tbsp peanut oil
2 tsp sesame oil
½ cup fresh coconut, coarsely grated
* If you can’t find pomelo, use ruby red grapefruit.
* Salad leaves can be substituted for shiso.
* Find Vietnamese mint and Thai basil at Asian grocers.
* Find canned and fresh durian at Asian grocers.
Use a mortar and pestle to pound eschalots, lemongrass, red chillies, peppercorns, 5 of the garlic cloves and ½ of the ginger until a paste forms. Alternately, put in small bowl of a food processor and pulse. Put chicken thigh pieces in a medium bowl and add paste. Toss well to coat and refrigerate for 10 minutes.
Slice remaining ginger into fine batons. Put in a large bowl with pomelo, sprouts, shiso and herbs.
Use a mortar and pestle to pound palm sugar, green chillies, durian and remaining garlic until a paste forms. Stir in lime juice, fish sauce and ½ the peanut oil until well combined.
Heat sesame oil and remaining peanut oil in a wok over a high heat. Add chicken, tossing, for about 5 minutes or until browned and cooked through.
Drizzle ½ of the dressing over salad and toss. Fold in chicken, then arrange in bowls with a scattering of coconut. Serve with remaining dressing on the side.