Coca Chu Chicken and Crab Salad recipe Posted by Reef Magazine - 16 August 2012 With access to some of the world’s highest quality ingredients and fresh produce and the creative inspiration of the Great Barrier Reef, it environs and climate, Hamilton Island offers an elegant variety of dining experiences. In the August 2012 edition of Reef Magazine, Hamilton Island’s new Executive Chefs share their current favourite creations. coca chu – Executive Chef, Adam Woodfield Chicken and Crab Salad with Chilli Peanuts, Lime Leaf and Caramelised Green Nahm Jim This is a delightfully light, yet nourishing summertime lunch or dinner dish with subtle and clean, aromatic Asian-infused flavours. You can easily make the Caramelised Green Nahm Jim (sauce) at any time prior to serving. The whole Ingredients (for six people) For the salad 100g chicken meat (cooked), shredded 60g crab meat (cooked), picked apart One (1) stalk Lemongrass, finely sliced Two (2) eschallots, finely sliced Two (2) lime leaf, julienne One (1) chilli, seedless, julienne One (1) small handful shredded coconut Three (3) stems spring onion, finely sliced ¼ cup coriander leaf, torn ¼ cup Thai basil leaves, torn ¼ cup mint leaves, torn Four (4) cherry tomatoes, quartered ¼ of Green Nahm Jim recipe (see below) 3 tbsp coconut milk 2 tbsp fried eschallots ¼ cup unsalted cashews For the Green Nahm Jim dressing,makes 250 ml Two (2) small green chillies Two (2) large green chillies Bunch of coriander root Two (2) gloves of garlic 75mls lime juice 75mls lemon juice 30mls fish sauce 1 kaffir lime 10g unsalted peanuts 40g palm sugar Method To make the Caramelised Green Nahm Jim You can do this at any time. In a mortar and pestle (a food processor will also work), pound the small and large green chillies, garlic and coriander root into a paste. Scrape into a bowl. Pound the palm sugar with a bit of lime juice and add to the bowl. Add the rest of the lime juice, lemon juice, fish sauce and palm sugar to the chilli mix. Pound the peanuts and add to mixing bowl, too. Squeeze in the juice from the kaffir lime and taste. The Green Nahm Jim should be well balanced but with a slight sweetness to it and be glossy with a bright green colour. To make the salad In a bowl, add shredded chicken, crab, lemongrass, lime leaf, shredded coconut, eschallot, cashews and cherry tomatoes. In a separate bowl, mix one quarter of the Caramelised Green Nahm Jim and the salad. Check the flavours are balanced. Add the dressing to the salad and mix gently. Add the spring onion and herbs and mix gently, trying not to bruise the herbs. To Serve Place the salad on to the plate. With a bit of Caramelised Green Nahm Jim dressing, go around the plate and then sprinkle with fried shallot to garnish. Wine Match Robert Oatley Signature Series Great Southern Riesling 2012 The bright Asian herb-spice flavours and lighter white meat and seafood core of this dish calls for a lively unwooded white and Australia’s best value and highest quality example is without doubt our Rieslings. The Signature Series is from WA’s far south-west, is soft and pleasingly fruity, with lime cordial and floral notes, gentle acidity and a pleasing finish Recipe: Adam Woodfield, Executive Chef – coca chu Compiled By: Stephen Cook and Darren Jahn Styling: Nicky Tindill The Above Article was originally published in the August 2012 Edition of REEF Magazine About the Author 'REEF Magazine – Hamilton Island & the Great Barrier Reef' is a magazine that showcases all that Hamilton Island has to offer, from events, to an exciting array of activities, attractions and more. You can pick up your complimentary copy of 'REEF Magazine' at any Hamilton Island hotel, and you can also access some of our feature articles right here on The Island Blog.