DUG’S CHICKEN & PRAWN ASIAN SALAD
Ingredients
1 roast chicken
500g peeled green prawns
4 limes (juiced)
1 lime segmented
1/2 savoy cabbage (finely shredded)
2 carrots (shredded)
Bag of snow peas (around 20, blanched & sliced finely)
Bunch of mint leaves (picked)
Bunch of coriander (chopped)
1 long red chilli (sliced)
Dressing
200ml lime juice
100ml fish sauce
1-2 tsp caster sugar
1 lime (segmented)
5 birds eye chillies (sliced)
50ml rice vinegar
100g Kewpie mayo or Japanese mayo
Sea salt flakes
Method
Roast your chook at 180 degrees for 60-75 mins, pierce the leg with a skewer to see if clear liquid comes out to test if it is cook through. Remove the skin and shred. Set aside.
Combine the first six ingredients of the dressing, adjust according to taste. Some might like it sweeter rather than tart or less heat from the chillies. Add 100ml of the dressing to 500ml of water in a pot. Bring to the boil & then poach your prawns until cooked approximately 2-3 mins and set aside. Remember the cook can always try the prawn to make sure they are cooked perfectly!
With the remaining dressing add the mayo and stir to combine, if you need to thin it out a little add some of the water that you poached the prawns in. Combine the shredded chicken with the salad ingredients as well as the prawns. Mix well.
Toss the dressing through the salad & taste one more time to see if it needs adjusting. Simple, tasty, great for a Summer night as well as left overs for the next day.
