Chicken salad with prawns

AUTHOR
Arlie Wyatt
DIFFICULTY
very easy
RATING
4 2
COOK TIME
40 mins
TOTAL TIME
40 mins

Ingredients

Servings: 4
  • 1 TABLESPOON Chicken broth (instant)
  • 350 g Chicken filet
  • 200 g peeled cooked shrimps (fresh or frozen)
  • 2 red chillies
  • 1 Garlic clove
  • 3 TABLESPOONS Palm sugar (alternatively brown sugar)
  • 3 TABLESPOONS Lime juice
  • 5 TABLESPOONS Fish sauce
  • 4 TABLESPOONS rice vinegar
  • 200 g White cabbage
  • 2 Carrots
  • 1 collar Mint and coriander
  • 2 TABLESPOONS roasted peanuts
  • 2 TABLESPOONS Roasted onions

Directions

  1. 1

    3⁄4 Bring 1 l water and stock to the boil in a pot. Wash the chicken filet and cook on low heat for 6-8 minutes. Close the pot and let the meat cool down in the broth. Defrost prawns if necessary.

  2. 2

    For the dressing, cut the chillies lengthwise, remove the seeds and wash them. Peel garlic and chop both coarsely. Grind them with palm sugar in a mortar to a paste. Mix with lime juice, fish sauce, rice vinegar and 1 tablespoon of water.

  3. 3

    Clean, wash and roughly grate the white cabbage. Peel and wash carrots and cut into fine strips. Wash herbs and shake dry. Pluck leaves from the stems. Put everything in a bowl and mix well.

  4. 4

    Rinse the prawns and pat them dry. Remove the fillet from the stock and cut into slices. Fold both with the dressing into the vegetables.

  5. 5

    Coarsely chop the peanuts. Divide the salad into four bowls and sprinkle with nuts and roasted onions.

Nutrition Facts

KCAL
25 kcal
CARBS
15 g
FATS
7 g
PROTEINS
31 g