Name: Roast duck salad with pomelo and lychee
Yield: 4
Ingredients: 1 Chinese roast duck, halved (see note); For deep-frying: vegetable oil; 1 small pomelo, segmented; 8 lychees, pitted; 100 gm cherry tomatoes; 1 Lebanese cucumber, thinly sliced; ½ cup (firmly packed) each mint, coriander and Thai basil, coarsely torn; 2 kaffir lime leaves, very thinly sliced; 2 red shallots, thinly sliced; 1 lemongrass stalk, white part only, thinly sliced; Nahm jim; 2 small red birdseye chillies; 1 small garlic clove; 2 tsp light palm sugar, or to taste; 2 tbsp lime juice, or to taste; 2 tbsp fish sauce, or to taste

Ingredients

1 Chinese roast duck, halved (see note)

For deep-frying: vegetable oil

1 small pomelo, segmented

8 lychees, pitted

100 gm cherry tomatoes

1 Lebanese cucumber, thinly sliced

½ cup (firmly packed) each mint, coriander and Thai basil, coarsely torn

2 kaffir lime leaves, very thinly sliced

2 red shallots, thinly sliced

1 lemongrass stalk, white part only, thinly sliced

Nahm jim

2 small red birdseye chillies

1 small garlic clove

2 tsp light palm sugar, or to taste

2 tbsp lime juice, or to taste

2 tbsp fish sauce, or to taste

Method

Main

1.For nahm jim, pound chilli and garlic to a coarse paste in a mortar and pestle, stir in remaining ingredients and set aside.

2.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.