Bruce and I had this salad at Red Ochre restaurant in North Adelaide, Australia as part of a beer dinner given by the James Squires Beer Company, a large micro-brewery that is popular all over the country. The dish was matched with a wheat beer. The chef used crab instead of shrimp. If you want to make the substitution, buy good-quality fresh crabmeat, as opposed to the frozen variety. 

1 400-millilitre can of coconut milk

2 tablespoons fish sauce

2 tablespoons lime juice

2 tablespoons lemon juice

1 teaspoon sugar

¼teaspoon Asian chili sauce

1 lime leaf

1 boneless, skinless chicken breast

3 ounces raw cleaned shrimp, chopped

½ long fresh red chili, slivered

1 shallot, thinly sliced

½ cup slivered snow pea pods

1 teaspoon lemon juice

Salt and freshly ground pepper

4 Boston lettuce leaves or other soft lettuce

¼ cup coriander leaves

1 teaspoon very finely chopped lemon grass

Combine coconut milk, fish sauce, lime juice, lemon juice, sugar, chili sauce and lime leaf in a pot. Bring to a boil, and reduce heat to a low simmer. Add chicken and poach for 7 minutes or until no longer pink. Remove chicken from pot and set aside to cool.

Add shrimp to pot and poach for 2 minutes or until just cooked through. Remove shrimp and set aside.

Remove pot from heat. Add fresh chili, shallots and snow peas to broth and cool.

Pull chicken into shreds. Combine with cooked shrimp. Remove vegetables from broth (discarding lime leaf) with a slotted spoon and add to chicken. Add 3 tablespoons of broth to chicken and shrimp mixture to moisten, sprinkle with lemon juice and toss. Season with salt and pepper to taste.

Place lettuce leaves on 4 small plates. Spoon salad onto leaves, sprinkle with coriander and lemon grass. Serves 4.