TO START
COCONUT CHICKEN CRYSTAL ROLLS WITH CUCUMBER-AND-LIME DRESSING R26 PER SERVING
“Don’t allow the rice paper wrappers to get too soft when you soak them, they should still be a bit firm and will soften as you fill them. Store the finished rolls between sheets of clingwrap so they don’t stick together. If you like, use poached prawns instead of chicken.”
Serves 6 EASY
GREAT VALUE
Preparation: 45 minutes
Cooking: 15 minutes
free-range chicken breast fillets 3
coconut milk 1 cup
chicken stock 1 cup
ginger 1 T,
finely chopped large rice paper rolls6
radishes 8, thinly sliced
coriander 15 g
basil 15 g
baby cucumbers 6, shaved
fresh coconut, grated, for serving
red spring onions, shredded, for serving
mint leaves, for serving
chilli crisp 2 T (find this at Asian stores)
toasted peanuts, for serving
For the cucumber-and-lime dressing, blend:
cucumber 1, peeled and chopped
ginger 1 t minced
garlic 1 t minced
coconut cream ½ cup
fish sauce 1 T
coconut sugar 1 T
lime juice 2 T
1 Place the chicken in a pan with the coconut milk, stock and ginger. Simmer, covered, for 15 minutes or until cooked through. Cool in the liquid. When cool, slice thinly.
This story is from the November/December 2021 edition of Woolworths TASTE.
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This story is from the November/December 2021 edition of Woolworths TASTE.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
Already a subscriber? Sign In
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