Chicken Coconut Salad

CHICKEN & PRAWNS:--
2 litres chicken stock - home made
1 litre coconut cream
150 ml oyster sauce
150 ml fish sauce
5 cm ginger, peeled & sliced
5 kaffir lime leaves, thin sliced*
2 lemongrass stalks, bruised*
12 king prawns, peeled
1 chicken, about size 15
Sprinkle of SIDS CRAZY SALT
DRESSING:--
1 tsp shrimp paste*
5 cm ginger
½ cup coriander stalks, thin sliced
2 cloves garlic, peeled
5 white peppercorns
3 tbsp rice bran oil
150 g Thai palm sugar, crushed* or raw sugar
100 g desiccated coconut
50 ml fish sauce
60 ml water
1 tbsp SIDS LS RASPBERRY MINT VINEGAR
SERVE:--
1 cup coriander leaves
4 red chillies, deseeded, fine sliced
½ cup roasted unsalted peanuts, crushed
½ cup bought fried shallots*
250 g bean sprouts
2 limes
* Asian section of your supermarket

Directions
CHICKEN & PRAWNS: Put chicken stock and coconut cream in a large, deep stockpot and bring to the boil. Add oyster and fish sauces, ginger, lime leaves and lemongrass. Bring to the boil again then immediately remove from the heat and set aside for 15 minutes to infuse. Transfer 1 litre of the liquid to a smaller pan. Add prawns and simmer for 2-3 minutes until they are pink and just cooked. Remove prawns to cool and return the liquid to the stockpot.
Remove the skin from the chicken and place in the large stockpot. Bring to the boil then simmer for 20 minutes. Remove from heat and place a heavy plate over the chicken to keep it submerged then cover and stand for 40-50 minutes until the chicken is cooked through. Remove chicken from the liquid and set aside to cool. Strain and reserve poaching liquid. Remove skin from the chicken and set aside. Shred the chicken then moisten with a little of the strained liquid. Freeze the remaining liquid in 250 ml containers.
Cut the chicken skin into pieces that are 9-10 cm across when stretched out. Lay the pieces down, stretched flat, on the baking sheet lined with baking paper. Sprinkle lightly with SIDS CRAZY SALT. Bake 45 minutes, until the chicken skin is golden and very crispy.
DRESSING: Preheat oven to 200°C. Wrap the shrimp paste in foil and roast for 15-20 minutes until dry. Set aside to cool then grind into a paste.
In a mortar & pestle, pound the ginger, coriander, garlic and peppercorns into a fine paste. Heat the oil in a pan then add the ginger paste and cook, stirring, for 3 minutes until golden. Add palm sugar and stir until melted then cook for 7-10 minutes until it is a light caramel colour. Add coconut and shrimp paste then bring to a simmer. Add fish sauce and water, return to a boil then remove from the heat. Cool to room temperature then add SIDS LOW SUGAR RASPBERRY MINT VINEGAR. Taste then season with fish sauce or lime juice.
SERVE: Place the chicken and prawns in a bowl. Add coriander, chilli, peanuts, shallots, sprouts and dressing then toss to combine. Garnish with lime wedges, top with crispy chicken skin then serve.