Moist strips of chicken and beansprouts wrapped in a juicy and crunchy dressing.
4 of us, (Marie, Kitty, Ana & Me) ate it all.
50 g dessicated coconut, or freshly grated
1/4 iceberg lettuce
300 g cooked chicken
50 g coconut cream or cream from top of a can of coconut milk
1 birds eye chillie, one chilli gives a nice little kick, but you decide, as these little chillies are firey numbers
2 cloves garlic, peeled
Juice 1 lime
1 tablespoon fish sauce
pinch palm, light brown or white sugar
1 stalks lemongrass, very, very finely sliced
3 kaffir lime leaves, roll up tightly and shred very finely
4 red shallots
small handful fresh mint
small handful fresh coriander
generous handful beansprouts
sea salt flakes and freshly ground black pepper
1. Tip the dessicated coconut, if using into a heatproof bowl and pour over boiling water to cover. Leave to soak for, from 30 minutes to an hour, then drain well through a fine sieve.
2. Separate the iceberg lettuce leaves and plunge into a large bowl of cold water to refresh.
3. Using 2 forks, shred the chicken into bite size pieces.
4. From the top of a can of coconut I scraped about 1/3 of the thick cream into a small pan.
5. Remove stalk from chilli, chop roughly and drop into a pestle and mortar with the garlic cloves and a pinch salt. Crush well and add to the coconut cream in the pan.
6. Bring to a boil, then season with the lime juice, fish sauce and sugar, (hot, salty, sour, sweet) remove from heat and scrape into a large serving bowl. Season with some freshly milled black pepper.
7. Peel and thinly slice the shallots lengthwise and add to the bowl with the chicken. Drain the iceberg lettuce well.
8. Taste. Adjust seasoning if needs be, then chop the leaves of the mint and coriander and stir into the salad with the beansprouts and the soaked or freshly grated coconut.
9. Rip the iceberg lettuce into the salad and toss again before serving as soon as.