
By Alister Esam
Birkenhead house lime and coconut chicken/ prawns
This is a recipe from a place we stayed in South Africa that we picked up on holiday.
We added peanut butter as mentioned and some soy sauce. It’s very good and if the other one isn’t maybe remove it.
Updated at: Wed, 25 Sep 2024 18:30:44 GMT
Nutrition balance score
Good
Glycemic Index
64
Moderate
Glycemic Load
54
High
Nutrition per serving
Calories708.6 kcal (35%)
Total Fat31.1 g (44%)
Carbs84.6 g (33%)
Sugars15.2 g (17%)
Protein25.6 g (51%)
Sodium220.5 mg (11%)
Fiber6.3 g (23%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings

3 clovesgarlic
roughly chopped

2 ”ginger
roughly chopped

2red chilli
roughly chopped

2lemongrass sticks
roughly chopped

2 Tbspoil

100gsticky rice

200gchicken
chunked

150gprawn

50mlcoconut cream

2shallots
finely chopped

1red pepper
sliced

1 tspdashi

1 tsppeanut butter
or sugar

2limes
zested

spring onions
Bunch, sliced

25gcoriander
chopped
Instructions
Step 1
Blitz the chilli garlic, ginger, 2tbsp water, oil and lemongrass to make a paste
Step 2
Cook the sticky rice with 1.50 mL per g of water for 5 -10 minutes and keep warm
Step 3
Cook the chicken and prawns in oil and keep warm
Step 4
At the same time, Fry 2 banana shallots in a pan for five minutes, then add the sliced pepper for 5 minutes. At the garlic, ginger et cetera (the paste), 1 teaspoon of Dashi and 50 mL of coconut cream. At this point, Victoria thinks we should add 1 teaspoon of peanut butter, I think we should add 2 teaspoons of sugar.
Step 5
Put the chicken/prawns and sticky rice on a plate. Spoon over the sauce, add the chopped chilies, sliced spring onions, juice of 2 limes and lime rind and chopped coriander.
Notes
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Delicious
Fresh
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