Coconut Skewers With Wombok Salad

Total Time: 45 mins Preparation Time: 25 mins Cook Time: 20 mins

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

Recipe

• 1 thread chicken strips evenly amongst skewers.
• 2 place the eggs, coconut and flour into seperate bowls.
• 3 season the flour with salt and pepper.
• 4 dip the chicken skewers into flour,shaking off excess.
• 5 dip in egg, then coat with coconut, gently press to coat.
• 6 heat 2 tablespoons of oil in a non-stick frying pan, over medium heat.
• 7 gently fry the skewers in batches, for 2-3 minutes until cooked through.
• 8 continue cooking the remaining skewers in batches and add a little more oil if needed.
• 9 transfer to a serving dish covered with foil to keep warm.
• 10 place the garlic, chilli and oil in a mortar and pound to a paste with a pestle.
• 11 add the sugar and peanuts and gently pound until coarsley crushed.
• 12 transfer the peanut mixture to a large salad bowl and add the shredded wombok or chinese cabbage.
• 13 serve the wombok salad with the warm chicken skewers.