Chicken salad with prawns

Ingredients

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.