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How to make Lime & coconut skewers with wombok salad

Yield = 4
Prep time: 0:15
Cook time: 0:15
Total time: 0:30

Ingredients

  • 1/2 cup shredded coconut
  • 1 tsp finely grated lime rind
  • 12 (about 800g) Coles RSPCA Approved Chicken Tenderloins
  • 2 tbsp vegetable oil
  • 1/2 wombok, finely shredded
  • 2 carrots, cut into matchsticks
  • 1/2 x 250g pkt bean shoots, trimmed
  • 1/2 cup coriander leaves
  • 1 tbsp lime juice
  • 1 tbsp gluten-free fish sauce
  • 1 tbsp brown sugar
  • 1/2 cup toasted salted peanuts, chopped

Method

  • Step 1 Combine the coconut and lime rind on a plate. Season. Thread the chicken onto 12 bamboo skewers. Roll the chicken in the coconut mixture, pressing to coat.
  • Step 2 Heat the oil in a large frying pan over medium-low heat. Cook chicken skewers, in 2 batches, turning occasionally, for 6 mins or until golden brown and cooked through.
  • Step 3 Combine the wombok, carrots, bean shoots and coriander in a large bowl. Combine the lime juice, fish sauce and sugar in a small jug. Pour the dressing over the salad and toss to combine. Divide the salad among plates and top with the skewers. Sprinkle with peanuts.