Thai Crispy Prawn n Chicken rolls
Recipe
Shells;
3/4 Cup rice flour
7 tsp Tapioca starch
1 Tbs vegetable oil
1.25 C water
Chicken;
250 g Chicken breast
1 stalk lemon grass
2 Kaffir lime leaves
1 Clove garlic minced
2 Coriander roots
Prawns;
400 g Banana prawns shelled and de-veined
1 Tsp honey
zest of 1/4 lime
salt to season
Sauce;
juice of lime
1 Tbs fish sauce
1 Tbs Tamari soy sauce
3 crushed birds eye chillies
Other;
Grated carrot
Pak Choi
Coriander
Method.
Mix Rice flour, oil, water and tapioca starch. Whisk well and let sit 1 hour. Fry gently in oil unil crispy on one side.
Add chicken to small pot add water and lemon grass, lime leaves. garlic, and coriander root. Cook over low heat until chicken shreds
Prawns, mix lime zest, honey, clove of minced garlic, pinch of sea salt. Fry in butter over low heat until just cooked. Set aside.
Mix shredded chicken, prawn, carrot, coriander, lime juice and 1/2 sauce. Add to shell and roll up. Drizzle remaining sauce. Serve with steamed Pak Choi.
Photos
Recipe
Shells;
3/4 Cup rice flour
7 tsp Tapioca starch
1 Tbs vegetable oil
1.25 C water
Chicken;
250 g Chicken breast
1 stalk lemon grass
2 Kaffir lime leaves
1 Clove garlic minced
2 Coriander roots
Prawns;
400 g Banana prawns shelled and de-veined
1 Tsp honey
zest of 1/4 lime
salt to season
Sauce;
juice of lime
1 Tbs fish sauce
1 Tbs Tamari soy sauce
3 crushed birds eye chillies
Other;
Grated carrot
Pak Choi
Coriander
Method.
Mix Rice flour, oil, water and tapioca starch. Whisk well and let sit 1 hour. Fry gently in oil unil crispy on one side.
Add chicken to small pot add water and lemon grass, lime leaves. garlic, and coriander root. Cook over low heat until chicken shreds
Prawns, mix lime zest, honey, clove of minced garlic, pinch of sea salt. Fry in butter over low heat until just cooked. Set aside.
Mix shredded chicken, prawn, carrot, coriander, lime juice and 1/2 sauce. Add to shell and roll up. Drizzle remaining sauce. Serve with steamed Pak Choi.
Photos
