Water chestnut salad

Fairlady
4 servings
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Fish/Seafood

By Food24 November 03 2009
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Ingredients (17)

1.00 lemon juice
water
salt and freshly ground black pepper
300.00 g prawns — shelled and deveined
300.00 g chicken breast fillets
10.00 ml garlic — cloves, crushed
10.00 ml fresh ginger — crushed
5.00 ml sunflower oil
1.00 onion — small, chopped
15.00 ml — GROUPING
30.00 ml lemon juice
15.00 ml sugar
230.00 g water chestnuts — drained
3.00 citrus leaves — chopped
30.00 ml fresh coriander — chopped
watercress
2.00 red chilli — deseeded and chopped
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Method:

Add lemon juice to water and season lightly with salt and pepper. Poach prawns and chicken in seasoned lemon scented water for 2 to 5 minutes. Set aside.
Pan grill chicken for a minute or two on either side. Mix garlic and ginger with oil to form a paste.
Fry onion and paste lightly in oil over moderate heat, taking care not to burn them. Set aside.
Combine lemon juice and sugar and toss with onion mixture to make a dressing. Add drained chestnuts to prawns and chicken in a bowl and pour dressing over. Toss to mix.
Arrange in a serving dish and garnish with chopped citrus and coriander leaves, watercress and chillies.



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