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Thai Style Fried Chicken and Sticky Prawn Salad
Thai Style Fried Chicken and Sticky Prawn Salad

Thai Style Fried Chicken and Sticky Prawn Salad

with Sesame Wedges and Mint

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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.

Tags:
Egg(s) not included
•Spicy
Allergens:
Sesame
•Cereals containing gluten
•Crustaceans

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.

Total45 minutes
Active 35 minutes
DifficultyMedium

Ingredients

serving amount

450 grams

Potatoes

1 unit(s)

Lime

1 bunch(es)

Mint

5 grams

Roasted White Sesame Seeds

(Contains: Sesame May contain traces of: 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

Energy (kJ)4189 kJ
Energy (kcal)1001 kcal
Fat49.5 g
of which saturates10.5 g
Carbohydrate79.7 g
of which sugars13.7 g
Dietary Fibre8 g
Protein64.7 g
Salt4.1 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray
•Whisk
•Medium Bowl
•Pan

Instructions

Roast the Sesame Wedges
1

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.

Bread the Chicken
2

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.

Time to Fry
3

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. 

Bring on the Prawns
4

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.

Mix your Salad
5

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.

Serve Up
6

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!

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