Coconut Skewers With Wombok Salad Food

COCONUT SKEWERS WITH WOMBOK SALAD

Coconut Skewers With Wombok Salad image

From June 2007 Notebook Magazine, this is delicious and easy, a different twist to chicken and salad.

Provided by Janine Ross

Categories Chicken Breast

Time 45m

Yield 6 skewers, 4 serving(s)

Number Of Ingredients 12

Ingredients

2 skinless chicken breasts, thinly sliced lengthways
115 g plain flour
3 eggs, lightly beaten
100 g shredded coconut
125 ml light olive oil
2 garlic cloves
1 large red chile, sliced, seeded and chopped
1 teaspoon salt
55 g caster sugar
80 g unsalted peanuts
1/2 Chinese cabbage, coarsely shredded
60 ml vinegar

Steps:

Thread chicken strips evenly amongst skewers.
Place the eggs, coconut and flour into seperate bowls.
Season the flour with salt and pepper.
Dip the chicken skewers into flour,shaking off excess.
Dip in egg, then coat with coconut, gently press to coat.
Heat 2 tablespoons of oil in a non-stick frying pan, over medium heat.
Gently fry the skewers in batches, for 2-3 minutes until cooked through.
Continue cooking the remaining skewers in batches and add a little more oil if needed.
Transfer to a serving dish covered with foil to keep warm.
Place the garlic, chilli and oil in a mortar and pound to a paste with a pestle.
Add the sugar and peanuts and gently pound until coarsley crushed.
Transfer the peanut mixture to a large salad bowl and add the shredded Wombok or Chinese cabbage.
Serve the Wombok salad with the warm chicken skewers.

Nutrition Facts : Calories 878.9, Fat 54.2, SaturatedFat 15.2, Cholesterol 227.1, Sodium 781.1, Carbohydrate 59.3, Fiber 3.4, Sugar 25.5, Protein 39.8

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