| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Seafood, Grains, Dairy |
|
Tamara1 |
1 |
servings |
INGREDIENTS
| 500 |
g |
Chicken breast |
| 6 |
|
Spring onions |
| 8 |
|
Coriander stalks; leaves and stalks |
|
|
; chopped |
| 2 |
|
Cloves garlic |
| 8 |
|
Shiitake mushrooms |
| 3 |
tb |
Dry sherry |
| 1 |
ts |
Sugar |
| 3 |
tb |
Fish sauce |
| 1 |
ts |
Habanero chilli sauce |
| 16 |
lg |
Spring roll wrappers |
| 1 |
c |
Coriander leaves |
| 1 |
ts |
Palm sugar |
| 2 |
tb |
Fish sauce |
| 150 |
ml |
Coconut cream |
|
|
Two limes; juice of |
|
|
L00 g. roasted macadamia nuts |
INSTRUCTIONS
FOR THE CHICKEN
FOR THE COCONUT SAUCE
Place all the ingredients in the first column in a food processor and
mince finely.
Place a spring roll wrapper on a work surface and place 1 tablespoon
of chicken mixture in one corner. Roll up, spring roll fashion,
tucking sides in as you roll. Continue rolling skins and chicken in
this way until all ingredients are used up.
Deep fry (or shallow fry if preferred) in peanut oil heated to 170c.
for 5 minutes until golden brown and crisp. Drain on kitchen towels
and serve hot. (I like to cut one to check that they are cooked
through).
To make the coconut sauce, process all ingredients in a food processor
until creamy.
Serve the chicken rolls cut on the diagonal, and standing up on their
base if possible, with coconut and soy sauces to dip.
Converted by MC_Buster.
Per serving: 1634 Calories (kcal); 102g Total Fat; (56% calories from
fat); 100g Protein; 78g Carbohydrate; 267mg Cholesterol; 344mg Sodium
Food Exchanges: 2 Grain(Starch); 12 Lean Meat; 4 1/2 Vegetable; 0
Fruit; 13 Fat; 1 1/2 Other Carbohydrates
Converted by MM_Buster v2.0n.
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