Thai Style Fried Chicken and Sticky Prawn Salad
with Sesame Wedges and Mint
Inspired by some of the world's most popular street food, this tasty Thai Spiced Fried Chicken and Sticky Prawn Salad is perfect for a casual sharing-style dinner.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450 grams
Potatoes
1 unit(s)
Lime
1 bunch(es)
Mint
5 grams
Roasted White Sesame Seeds
(Contains Sesame May contain Nuts, Peanut)
50 grams
Breadcrumbs
(Contains Cereals containing gluten)
1 sachet(s)
Thai Style Spice Blend
4 unit(s)
British Chicken Thighs
150 grams
King Prawns
(Contains Crustaceans)
50 grams
Red Thai Style Paste
15 grams
Honey
120 grams
Coleslaw Mix
Not included in your delivery
1 unit(s)
Egg
¼ tsp
Salt for the Breadcrumbs
1 tbsp
Olive Oil for the Dressing
2 tbsp
Mayonnaise
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm wide wedges (no need to peel).
Cut the lime into wedges. Pick the mint leaves from their stalks and roughly chop (discard the stalks).
Pop the potatoes onto a large baking tray. Drizzle with oil, sprinkle over the sesame seeds, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, crack the egg (see pantry for amount) into a medium bowl and whisk.
Put the breadcrumbs into another medium bowl, add the Thai style spice blend, then season with pepper and the salt (see pantry for amount).
Season the chicken, then dip it into the egg and then the breadcrumbs, ensuring it's completely coated.
Transfer to a clean plate. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging and discard any excess egg.
Pop a large frying pan on high heat and add enough oil to coat the bottom of the pan. TIP: You want the oil to be hot so the chicken fries properly - heat for 2-3 mins before you add the chicken.
Once hot, carefully lay the chicken into the pan and fry until golden-brown, 2-3 mins on each side. Adjust the heat if necessary.
Transfer the chicken to a baking tray and bake on the middle shelf of your oven until cooked through, 8-11 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
While the chicken bakes, drain the prawns. IMPORTANT: Wash your hands and equipment after handling raw prawns.
Discard the oil from the frying pan and wipe clean. Pop back on medium-high heat with a drizzle of oil.
Once hot, add the prawns. Season with salt and pepper, then stir-fry for 4-5 mins.
Once cooked, add the red Thai style paste and honey. Cook until fragant, 1 min. Remove from the heat. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.
Transfer the prawns and any remaining sauce from the pan to a medium bowl.
Add the slaw mix, chopped mint, olive oil for the dressing (see pantry for amount) and a squeeze of lime juice. Season with salt and pepper. Toss to combine.
When everything's ready, share the fried chicken between your plates.
Serve the sesame wedges alongside with any remaining lime wedges and a dollop of mayo (see pantry for amount).
Serve the prawn salad in a bowl alongside.
Enjoy!
