Chicken, Prawn and Fruit Salad (4)

I used to prepare this Thai salad regularly especially when the weather was very hot. It does take a bit of time to prepare but is well worth it. It’s from Madhur Jaffrey’s ” Far Eastern Cookery”.

Chicken, Prawn and Fruit Salad (4)
Print Recipe
Chicken, Prawn and Fruit Salad (4)
Print Recipe
Instructions
  1. Combine 1 tsp salt with 1 pint water in a small bowl. Peel and core the apple and cut it into 1/4-1/2 inch dice, putting the pieces into the water as you cut. Set aside. Halve the grapes lengthways and remove seeds if needed.Put into another bowl.
  2. Peel the orange, separate the segments and skin as best as you can. Cut each segment crossways at 1/3 inch intervals. Lay the orange pieces on top of the grapes, cover and set aside.
  3. Cut the garlic into thin slices and the slices into thin slithers. Halve the shallots lengthways and slice thinly.
  4. Pour the oil into a frying pan to a depth of 1 inch and place over a medium low heat. Set a sieve over a bowl and line a plate with kitchen paper. When the oil is hot add the garlic slices and fry until golden brown. Drain in the sieve, reserving the oil then spread out over half the kitchen paper.
  5. Reheat the oil over a medium heat and repeat the above with shallots.
  6. Cut the chicken into long thin strips and put into a clean medium sized frying pan. Add water to cover and 1/4 tsp salt. Bring to a simmer and simmer gently for 5 minutes. Remove the chicken and tear into shreds about 1 inch long. Reserve the water for the prawns.
  7. Return the water to a simmer and add the prawns. Turn the heat to medium low and poach the prawns for 2-3 minutes. Drain well, then cut into 1/3 inch dice and combine with the chicken.Cover and set aside.
  8. Lightly crush the peanuts in a plastic bag and set aside. Cut the chillies into very fine rounds and wash and dry the coriander. Set aside.Combine 1 tsp of salt with the sugar and lime juice in a small bowl and set aside.
  9. Immediately before serving drain the apples and pat dry. Set aside a little of the fried shallots and coriander for garnishing then toss all the other ingredients together in a large bowl.
  10. Check the seasoning and serve on individual plates, garnished with shallots and coriander.
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