- 4
Ingredients
- 3 Lebanese cucumbers, thinly sliced diagonally
- 1/2 tsp raw sugar
- 2 tbsp dried prawns (see note)
- 1 cup (loosely packed) coriander leaves
- 1 cup (loosely packed) mint leaves
- 6 red shallots, peeled and thinly sliced
- 280 gm (about 2) chicken thigh fillets
- 2 tbsp fish sauce
- 150 gm (1 cup) arrowroot
- For deep-frying: vegetable oil
- Thai dressing
- 50 gm piece palm sugar
- 1 clove garlic
- 2 tbsp fish sauce
- 2 tsp lime juice
- 1 small red chilli, thinly sliced
- Caramelised peanuts
- 1/3 cup raw peanuts
- 1/4 cup finely grated palm sugar
Preparation
Step 1
For dressing, place palm sugar and garlic into a mortar and, using a pestle, pound until crushed, add fish sauce and lime juice and stir until combined, then stir through chilli.
2 For caramelised peanuts, combine nuts and palm sugar in a saucepan and stir over low-medium heat for 4-5 minutes or until caramelised. Pour onto a baking paper-lined tray and cool. Coarsely crush to separate nuts.
3 Heat oil in a deep-fryer to 180C. Cut chicken into 5mm pieces, stir in fish sauce, dust in arrowroot and deep-fry for 4-5 minutes or until golden and crisp. Drain on absorbent paper.
4 Place cucumber into a bowl, scatter with sugar, stir and set aside for 10 minutes or until slightly softened. Place prawns into a mortar and, using a pestle, pound until finely ground. Combine prawns with herbs, shallot and cucumber, divide among plates, scatter with chicken and peanuts, drizzle with dressing and serve immediately