Birkenhead house lime and coconut chicken/ prawns

Name: Birkenhead house lime and coconut chicken/ prawns
Cuisine: Asian
Ingredients: 3 cloves garlic roughly chopped; 2” ginger roughly chopped; 2 red chilli roughly chopped; 2 lemongrass sticks roughly chopped; 2 tbsp oil; 100g sticky rice; 200g chicken chunked; 150g prawn; 50 ml coconut cream; 2 shallots finely chopped; 1 red pepper sliced; 1tsp dashi; 1tsp peanut butter or sugar; 2 limes zested; Bunch spring onions sliced; 25g Bunch coriander chopped

5 steps

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

Great

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories720.2 kcal (36%)

Total Fat31.2 g (45%)

Carbs87.2 g (34%)

Sugars16 g (18%)

Protein26.2 g (52%)

Sodium226.3 mg (11%)

Fiber7.3 g (26%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

3 clovesgarlic

2 ”ginger

2 Tbspoil

100gsticky rice

200gchicken

chunked

150gprawn

50mlcoconut cream

1 tspdashi

1 tsppeanut butter

25gcoriander

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.