Vietnam: Chicken and Shrimp Salad

For 4 people
  • 1 EL instant chicken broth
  • 350 g Chicken fillet
  • 200 g peeled cooked prawns (fresh or frozen)
  • 2 red Chillies
  • 1 Garlic clove
  • 3 EL Palm sugar (substitute brown sugar)
  • 3 EL Lime juice
  • 5 EL Fish sauce
  • 4 EL rice vinegar
  • 200 g White cabbage
  • 2 Carrots
  • 1 Bund Mint and coriander
  • 2 tablespoons roasted peanuts
  • 2 EL Fried onions
  • 4 Lime wedges for garnish
40 minutes
easy
1.
Bring 3⁄4–1 liter of water and stock to the boil in the pot. Wash the chicken fillet. Cook in the boiling broth over low heat for 6–8 minutes. Close the pot and let the meat cool in the broth. If necessary, let the prawns thaw
2.
For the dressing, cut the chilli lengthways, core and wash. Peel the garlic and roughly chop both. Grind into a paste with palm sugar in a mortar. Mix with lime juice, fish sauce, rice vinegar and 1 tablespoon of water. Clean, wash and roughly grate the white cabbage. Peel and wash the carrots and cut into fine strips. Wash herbs and shake dry. Pluck leaves from the stems. Put everything in a bowl and mix well. Wash the prawns and pat dry. Remove the fillet from the broth and cut into slices. Fold the meat, prawns and dressing into the vegetables. Roughly chop the peanuts. Divide the lettuce into four bowls and sprinkle with nuts and fried onions. Garnish with lime wedges
3.
1 1/2 hours waiting time
1 person approx.:
  • 250 kcal
  • 1050 kJ
  • 31 g protein
  • 7 g fat
  • 15 g carbohydrates

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