Name: Prawn, chicken and wing bean salad
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: 4
Ingredients: 400 ml coconut milk; 1 skinless chicken breast fillet; 300 gm wing beans (see note), trimmed, strings removed; 80 ml lime juice (1/3 cup); 2 tbsp fish sauce; 2 tbsp coconut cream; 1 heaped tbsp roasted chilli powder; 1 tbsp finely ground roasted peanuts; 1 tsp shaved light palm sugar; 1 each long green and long red chilli, thinly sliced; 250 gm peeled cooked prawns, halved; 5 coriander sprigs, torn; 5 mint sprigs, torn; To serve: fried shallots, roasted coconut flakes and lime wedges

“This Vietnamese-inspired dish is one I’ve been making for years,” says D’Sylva. “I included it at Tonka as a contrast to the heavier, spicier dishes.”

Ingredients

400 ml coconut milk

1 skinless chicken breast fillet

300 gm wing beans (see note), trimmed, strings removed

80 ml lime juice (1/3 cup)

2 tbsp fish sauce

2 tbsp coconut cream

1 heaped tbsp roasted chilli powder

1 tbsp finely ground roasted peanuts

1 tsp shaved light palm sugar

1 each long green and long red chilli, thinly sliced

250 gm peeled cooked prawns, halved

5 coriander sprigs, torn

5 mint sprigs, torn

To serve: fried shallots, roasted coconut flakes and lime wedges

Method

Main

1.Combine coconut milk, chicken and 400ml water in a saucepan and bring to the simmer over medium-high heat. Remove and stand until cooled to room temperature. Drain (discard liquid), shred meat and refrigerate until required.

2.Blanch wing beans until bright green (1-2 minutes), then drain, refresh, drain again, thinly slice and set aside.

3.Combine lime juice, fish sauce, coconut cream, chilli powder, peanut, palm sugar and chillies in a large bowl. Add chicken, prawns, beans and herbs, and toss. Serve scattered with fried shallots and coconut flakes, with lime wedges for squeezing.

Note Wing beans are available from select greengrocers, but you can also use French beans.
Drink Suggestion: Heymann-Löwenstein ‘Schiefferterrasen’ Riesling 2011 Mosel. Drink suggestion by Travis Howe
Notes

The Gourmet Traveller Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Styling by Emma Knowles

Ingredients

Method

Main

Related stories