that lemongrass and chicken salad with egg net
thai lemongrass and chicken salad with egg net
800g chicken breast fillets, trimmed
1 stalk lemongrass, grated
6 kaffir lime leaves, finely chopped
2 cloves garlic, crushed
1 tablespoon soy sauce
2 tablespoons extra virgin olive oil
2 Lebanese cucumbers, shredded
1 carrot, peeled and shredded
1 cup (80g) bean sprouts, trimmed
1 cup coriander (cilantro) leaves
1 cup Thai basil leaves
½ cup (70g) salted roasted peanuts, roughly chopped lime ginger dressing
¼ cup (60ml) lime juice 1 tablespoon fish sauce 2 tablespoons grated palm sugar 1 teaspoon finely grated ginger
Place the chicken, lemongrass, kaffir lime leaves, garlic and soy sauce in a large bowl and toss to combine. Place in the fridge for 20 minutes to marinate.
To make the lime ginger dressing, place the lime juice, fish sauce, sugar and ginger in a small bowl and stir until the sugar has dissolved.
Place the eggs in a medium bowl and whisk to combine. Heat a 22cm non-stick frying pan over medium heat. Lightly brush with a little of the oil. Working quickly, using the whisk, drizzle about a quarter of the mixture into the pan in opposite directions to create a cross-hatch pattern. Cook for 1 minute or until the base is crisp. Carefully remove and set aside. Repeat with the oil and egg to make 4 egg nets.
Increase heat to high, add the remaining oil to the pan and cook the chicken for 4–5 minutes each side or until cooked through. Set aside and thinly slice.
Place the cucumber, carrot, sprouts, coriander, basil and dressing in a large bowl and toss to coat.
Divide the egg nets between plates and top with the salad, chicken and peanut to serve. SERVES 4.