Coconut skewers with wombok salad

Cooking Meat Coconut skewers with wombok salad

Kids will love the exotic twist to chicken skewers in this recipe.

Lables: High fibre Low carb Lower gi Fish free Lactose free Milk free Shellfish free Soy free
  1. Thread the chicken evenly among skewers.
  2. Place the flour, egg and coconut in separate bowls. Season the flour with salt and pepper. Dip the chicken skewers into the flour and shake off any excess. Dip in egg then coat the chicken in coconut; gently press to coat.
  3. Heat 2 tablespoons of oil in a non-stick frying pan over medium heat. Cook the skewers in batches for 2-3 minutes each side or until golden brown and cooked through. Continue cooking the remaining skewers adding a little extra oil as needed. Transfer the skewers to an oven tray and cover with foil to keep warm.
  4. Place the garlic, chilli and salt in a mortar and gently pound into a paste with a pestle. Add the sugar and peanuts and gently pound until coarsely crushed. Transfer the peanut mixture to a large salad bowl and toss with the wombok and vinegar. Serve the wombok salad with the warm chicken skewers.

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2 chicken breast fillets, thinly sliced lengthways
3/4 cup plain flour
3 eggs, lightly whisked
1 1/2 cups shredded coconut
1/2 cup light olive oil
2 garlic cloves
1 large red chilli, seeded, chopped
1 tsp salt
1/4 cup caster sugar
1/2 cup unsalted roasted peanuts
1/2 wombok, coarsely shredded
1/4 cup white vinegar

Adv

Autors
Preparation time
20
Cooking time
15
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Meat
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