Vietnam: Chicken and shrimp salad

AUTHOR
Isreal Robertson
DIFFICULTY
easy
RATING
3 2
COOK TIME
40 mins
TOTAL TIME
40 mins

Ingredients

Servings: 4
  • 1 TABLESPOON Instant chicken broth
  • 350 g Chicken filet
  • 200 g peeled cooked shrimps (fresh or frozen)
  • 2 red chillies
  • 1 Garlic clove
  • 3 TABLESPOONS Palm sugar (substitute for 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 peanut kernels
  • 2 TABLESPOONS Roasted onions
  • 4 Lime wedges for garnishing

Directions

  1. 1

    3⁄4 Bring 1 litre of water and broth to the boil in a pot. Wash the chicken filet. Cook in the boiling broth at 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 chilli lengthwise, remove the seeds and wash. 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 water. Clean, wash and coarsely 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. Wash shrimps and pat dry. Take the fillet out of the stock and cut into slices. Add meat, prawns and dressing to the vegetables. Chop the peanuts coarsely. Arrange the salad in four bowls and sprinkle with nuts and fried onions. Garnish with lime wedges

  3. 3

    1 1/2 hours waiting time

Nutrition Facts

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

Categories & Tags

Miscellaneous