Instructions: Rub chicken evenly with 1/8 teaspoon sea salt and place in small dish. Set dish on steamer rack and steam about 20 minutes, or until chicken is cooked through. Remove from heat and let cool.

In a medium-large bowl, mix 2 tablespoons lime juice with 2 cups water.

Remove dark purplish-red outer petals of banana blossom and rows of what look like baby bananas in between them. Use only the very pale pink and light ivory petals at heart of blossom. Cut off the stem exposed by removal of outer leaves.

Then cut heart into quarters lengthwise and immediately submerge into lime water to keep the sap from turning petals dark.

Take one section at a time out of water and pull petals off the core, removing all flower buds except for the last few rows near the center. Line several petals together at a time and cut at a slant into very thin strips, about 1 1/2 inches long. Immediately return cut petals to lime water. Repeat with remaining segments. Let shredded petals soak in lime water until needed.

The blossom should yield approximately 2 cups shredded petals.

Blanch shrimp in 2 cups boiling water for 20 seconds, or until just cooked.

Drain and set aside. When chicken has cooled, pull meat off bone and tear into small shreds, or dice into chunks smaller than bite-size. Use 1/2 cup for salad.

(Save bone, skin and juices released from steaming for soup stock.)

In small pan, toast coconut shreds over medium heat, stirring frequently until evenly browned and fragrant. Remove from pan. Wipe pan clean and return to stove. Add dried shrimp; toast until fragrant and crisped. Remove from pan, then roast dried chilies with pinch of salt until dark red and lightly charred. Make sure there is good ventilation and take care not to burn chilies.

Grind roasted chilies to fine powder in a clean coffee grinder or stone mortar. Mix with roasted chili paste, remaining 2 tablespoons lime juice, fish sauce and palm sugar for dressing. Stir until well-blended.

Drain cut banana blossom, shaking off excess water, before placing into mixing bowl. Add chicken, shrimp and roasted chili dressing. Mix well. Add toasted coconut, dried shrimp, chopped peanuts, crisped shallots and 1/4 cup coconut cream. Toss lightly; transfer to serving plate. Spoon remaining coconut cream over top and garnish with cilantro.

Notes: Roasted chili paste, a staple in the Thai kitchen, is a thick paste with a very dark, burnt red color (often with a layer of oil floating on top of a new jar). It is made from dried red chilies, garlic, shallots, dried shrimp or fish, and fermented shrimp paste, seasoned with fish sauce, tamarind and palm sugar. It is usually labeled chili paste in soy bean oil (Pantainorasingh and Mae Sri brands in small and large jars) or chili in oil (Mae Ploy brand in plastic tubs). Because brands vary in sweetness, adjust the amount of palm sugar as needed so the salad does not become overly sweet.

Crisp-fried shallots are usually labeled fried onion though they are actually red shallots. Nang Fah is an excellent brand. Shake container to make sure it is still fresh and crispy - the pieces should be loose and make a rattling sound.

Mae Ploy and Chaokoh brands of coconut milk contain good cream that coagulates on the top of the can. Do not shake before opening.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.