Water chestnut salad

Recipe from: 11/16/1994 12:00:00 AM
Ingredients 17
Servings 4
Time

Ingredients

  • 1
    lemon, juice
  • water
  • salt and pepper
  • 300
    g
    prawns, cleaned and shelled
  • 300
    g
    chicken fillets
  • 10
    ml
    crushed garlic
  • 10
    ml
    crushed ginger
  • 5
    ml
    sunflower oil
  • 1
    small onion, finely chopped
  • 15
    ml
    sunflower oil or lard
  • 30
    ml
    lemon juice
  • 15
    ml
    sugar
  • 230
    g
    water chestnuts, drained
  • 3
    very tender citrus leaves, chopped
  • 30
    ml
    chopped fresh coriander leaves
  • watercress sprigs
  • 2
    fresh red chillies, seeded and chopped
 

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.
 

Read more on: poach  |  fish/seafood  |  shallow-fry
 

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