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Neil Perry

Prawn Chicken and Coconut Salad


Serves 4

Ingredients

  • 250 chicken breasts thinly sliced
  • 250 g Cooked Prawns thinly sliced
  • 1 cup garlic chives cut into 1cm lengths
  • 1 cup coriander leaf
  • 1 cup Mint leaf
  • 1 cup Coconut milk
  • 1 tablespoon Kaffir Lime leaves julienne
  • 2 Long Red chilli's
  • 4 Strips caster sugar
  • 2 tablespoons Fish sauce

Method

  1. Heat coconut milk with sugar and fish sauce.
  2. Add chicken meat and simmer until cooked.
  3. Strain and allow both milk and chicken to cool.
  4. Once cooled, mix all ingredients gently together and arrange on 4 plates.
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