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Lime & coconut skewers with wombok salad
Lime & coconut skewers with wombok salad
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Experience flavorful gluten-free coconut lime chicken skewers.
Ingredients:
  • 32.50 gm shredded coconut
  • 1 tsp finely grated lime rind
  • 12 (about 800g) RSPCA Approved Chicken Tenderloins
  • 36.80 gm vegetable oil
  • 1/2 wombok, finely shredded
  • 2 carrots, cut into matchsticks
  • 1/2 x 250g pkt bean shoots, trimmed
  • 125.00 ml coriander leaves
  • 21.00 gm lime juice
  • 24.40 gm gluten-free fish sauce
  • 16.00 gm brown sugar
  • 125.00 ml toasted salted peanuts, chopped
Instructions:
  • On a plate, mix the coconut and lime zest, season with salt and pepper. Thread the chicken onto 12 bamboo skewers. Coat the chicken by rolling it in the coconut mixture, pressing gently to ensure even coverage.
  • In a large frying pan over medium-low heat, heat the oil. Cook the chicken skewers in two batches, turning occasionally, for about 6 minutes until they are golden brown and fully cooked.
  • In a large bowl, mix wombok, carrots, bean shoots, and coriander. In a small jug, blend lime juice, fish sauce, and sugar. Pour the dressing over the salad, toss to mix well. Serve the salad on plates, top with skewers, and sprinkle with peanuts.

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