For the Dipping Sauce:
1. Pound together ginger and palm sugar to create a paste like consistency, then add sesame oil and tamarind paste.
2. Then, add the soy sauce and fish sauce and stir well and transfer to a bowl to dip in.
For the Duck:
1. Combine thoroughly the green tea and brown sugar in a saucepan. Place on top a bamboo steamer which fits to the pan.
2 To the steamer add the duck breasts and cover with the lid.
3. Place the pan onto a medium low heat and allow to cook for 30 minutes.
4. In the meantime, heat enough oil either in a wok or a fat fryer up to 180°C and fry the prawn crackers until they puff up, this will only take a few seconds.
5. Remove with a slotted spoon and drain on kitchen paper. Set aside.
6. Once the duck has cooked, switch off the heat and remove.
7. Allow the duck to rest for 10 minutes then cut into very thin slices. You should get approximately 20 slices.
8. Put a perilla leaf or mint on to the prawn crackers then add a few slices of cucumber, spring onions and a couple of duck slices on top. Drizzle over the dressing.
For the Salmon Ceviche:
1. First, wrap the salmon fillet in cling film and put into the freezer until the fish becomes firm. This will make it easier to cut the fillet into very thin slices.
2. In the meantime, make the dressing by adding the palm sugar, galangal, fish sauce, sesame oil and the juice of two limes into a mixing bowl except for the mint and garlic chives.
3. Add the thinly sliced salmon and allow to marinade for about 20 minutes and then transfer onto a serving platter.
4.Garnish with the mint and garlic chives.