Sticky Roast Chicken with Oriental Shallot & Carrot Salad
Serves 4
Preparation time: 10 minutes
Cooking time: 5 minutes
You’ll need:
4 skinless, boneless chicken breasts
2tbsp Blue Dragon Sweet Chilli Dipping sauce
For the dressing:
3 medium red chillis, deseeded & finely chopped
2 tbsp nam pla (fish sauce)
Juice of 1 lime
1 tsp sugar
Small handful mint leaves, roughly chopped
For the salad:
1 large carrot, cut into fine matchsticks
6 shallots, finely sliced
½ Chinese lettuce, finely shredded
What to do and more recipes:
1. Rub the chicken with the sweet chilli sauce and roast in the oven at 200°c, 180°c for fan ovens, or gas 6 for 20-25 minutes until cooked through and crisp and sticky on the outside.
2. Whilst the chicken is cooking make the dressing by combining all the ingredients in a large bowl.
3. Add the salad ingredients to the dressing and toss well.
4. When the chicken is cooked, slice finely and toss with the salad. Serve immediately. If you want to serve this as a cold salad, slice the chicken and leave to cool completely before adding to the salad.www.UKShallot.com
THAI Noodle Salad with Crispy Shallots, Asian Herbs and Pan Fried Butterfly Prawn
Serves 4
You will need:
350g cooked fine rice noodles
8 shallots, peeled and finely sliced
2 shallots, peeled and finely sliced into rings
50g beansprouts, rinsed and drained well
12 large tiger prawns, cooked and peeled
½ red pepper thinly sliced
3 tbsp fresh coriander
2 tbsp chopped mint
2 cm ginger, peeled and chopped
Grated rind of 1 lime
½ large red chilli, very thinly sliced
Oil for frying
Dressing
3 tbsp sweet chilli sauce
1 tbsp fish sauce
2 tbsp sunflower oil
Juice of 2 limes
Heat enough sunflower oil to half fill a medium saucepan and fry in small batches the 8 finely sliced shallots until golden brown and crisp. Drain well on kitchen towel and set to one side. Meanwhile, toss together the cooked rice noodles, the shallot rings, red pepper, beansprouts, mint, coriander, ginger, red chilli and the grated lime rind.
Mix together all the ingredients to make the dressing.
Split the cooked tiger prawns in half just up to the tail and fan out like a butterfly. Heat a frying pan with 1 tbsp of sunflower oil and toss in the prawns. Fry for 1 – 2 minutes, tossing the pan at regular intervals. Drain.
To serve, place a portion of the rice noodle salad on a plate or in a rice bowl, garnish with three prawns per portion and spoon over the dressing. Top with a pile of the crispy shallots. This dish can also be served with a dash of soy sauce. www.UKshallot.com
