Prep 25 mins
Cook 20 mins
From June 2007 Notebook Magazine, this is delicious and easy, a different twist to chicken and salad.
- 2 skinless chicken breasts, thinly sliced lengthways
- 115 g plain flour
- 3 eggs, lightly beaten
- 100 g shredded coconut
- 125 ml light olive oil
- 2 garlic cloves
- 1 large red chile, sliced, seeded and chopped
- 1 teaspoon salt
- 55 g caster sugar
- 80 g unsalted peanuts
- 1⁄2 Chinese cabbage, coarsely shredded
- 60 ml vinegar
- Thread chicken strips evenly amongst skewers.
- Place the eggs, coconut and flour into seperate bowls.
- Season the flour with salt and pepper.
- Dip the chicken skewers into flour,shaking off excess.
- Dip in egg, then coat with coconut, gently press to coat.
- Heat 2 tablespoons of oil in a non-stick frying pan, over medium heat.
- Gently fry the skewers in batches, for 2-3 minutes until cooked through.
- Continue cooking the remaining skewers in batches and add a little more oil if needed.
- Transfer to a serving dish covered with foil to keep warm.
- Place the garlic, chilli and oil in a mortar and pound to a paste with a pestle.
- Add the sugar and peanuts and gently pound until coarsley crushed.
- Transfer the peanut mixture to a large salad bowl and add the shredded Wombok or Chinese cabbage.
- Serve the Wombok salad with the warm chicken skewers.