Coconut Skewers With Wombok Salad |
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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 4 |
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From June 2007 Notebook Magazine, this is delicious and easy, a different twist to chicken and salad. Ingredients:
2 skinless chicken breasts, thinly sliced lengthways |
115 g plain flour |
3 eggs, lightly beaten |
100 g shredded coconut |
125 ml light olive oil |
2 garlic cloves |
1 large red chile, sliced, seeded and chopped |
1 teaspoon salt |
55 g caster sugar |
80 g unsalted peanuts |
1/2 chinese cabbage, coarsely shredded |
60 ml vinegar |
Directions:
1. Thread chicken strips evenly amongst skewers.
2. Place the eggs, coconut and flour into seperate bowls.
3. Season the flour with salt and pepper.
4. Dip the chicken skewers into flour,shaking off excess.
5. Dip in egg, then coat with coconut, gently press to coat.
6. Heat 2 tablespoons of oil in a non-stick frying pan, over medium heat.
7. Gently fry the skewers in batches, for 2-3 minutes until cooked through.
8. Continue cooking the remaining skewers in batches and add a little more oil if needed.
9. Transfer to a serving dish covered with foil to keep warm.
10. Place the garlic, chilli and oil in a mortar and pound to a paste with a pestle.
11. Add the sugar and peanuts and gently pound until coarsley crushed.
12. Transfer the peanut mixture to a large salad bowl and add the shredded Wombok or Chinese cabbage.
13. Serve the Wombok salad with the warm chicken skewers.
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