that lemon­grass and chicken salad with egg net

donna hay - Fresh + Light - - Light En­ergy Bars -

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

4 eggs

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.

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