adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Coconut skewers with wombok salad
Coconut skewers with wombok salad
0 Likes
Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Excite young palates with a fun and flavorful twist on chicken skewers.
Ingredients:
  • 2 (about 600g) chicken breast fillets, thinly sliced lengthways
  • 115g plain flour
  • 3 eggs, lightly whisked
  • 100g shredded coconut
  • 125ml olive oil
  • 2 garlic cloves
  • 1 large red chilli, seeded, chopped
  • 2.40 gm salt
  • 55g caster sugar
  • 80g peanuts
  • 1/2 (about 600g) wombok, coarsely shredded
  • 60ml white vinegar
Instructions:
  • Skewer the chicken pieces evenly.
  • Set up a breading station by placing flour, egg, and coconut in separate bowls. Season the flour with salt and pepper. Coat the chicken skewers first in the flour, shaking off any excess. Then dip them in the egg, followed by coating them in coconut, gently pressing to coat evenly.
  • In a non-stick frying pan over medium heat, heat 2 tablespoons of oil. Cook the skewers in batches for 2-3 minutes per side until golden brown and fully cooked. Add more oil as needed. Transfer the cooked skewers to an oven tray and cover with foil to keep warm.
  • Combine garlic, chili, and salt in a mortar and use a pestle to gently pound into a paste. Add sugar and peanuts, continue pounding until coarsely crushed. Transfer the mixture to a salad bowl, toss with wombok and vinegar. Serve with warm chicken skewers.

Similar Recipes