Fresh Wombok & Chicken Salad in Eggnet
1 med wombok, finely sliced
1 carrot, julienned
1 continental cucumber, julienned
1 red capsicum, julienned
3 green shallots, finely sliced
1 cup beanshoots
½ bunch coriander leaves, roughly chopped (reserve stalks for dressing)
2 poached chicken fillets, sliced
Nouc Cham dressing
2 limes zested and juiced
3 tbsp sweet chilli sauce
5 tbsp fish sauce
2 tbsp brown sugar
1 garlic clove, minced
I long red chilli, finely sliced
½ bunch coriander stalks, finely chopped
Mint leaves, optional
Vietnamese mint, optional
Fried shallots or chopped peanuts
1.Beat eggs and allow to rest for 20 min to loosen.
2.Wipe hot frypan with vegetable oil
3.Using your fingers or a piping bag with very thin nozzle, drizzle egg mixture in a lacy pattern into pan and allow to cook through without browning.
4.Turn once, to cook other side.
5.Set aside till ready to plate up.
6.Mix dressing ingredients together and set aside in a small jug.
7.Use a ¼ of dressing over poached chicken.
Remainder will be tossed through salad just before serving.
8.Mix all salad ingredients together including chicken and dressing.
9.Toss remaining dressing through to taste.
10.Using a shallow bowl, place an eggnet in centre and top with mixed salad.
11.Place eggnet edges over the top and invert onto serving plate.
12.Garnish as desired.
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