Vermicelli and crispy chicken salad

(Four portions) Ingredients:

90gm Vermicelli, soaked in cold

water

160gm Chicken Breast, skinless

30gm Celery, Julienne

30gm Carrots, Julienne

30gm Spring Onion, Julienne

30gm Red Onion, sliced

50gm Tomato, deseeded and

sliced

8pc Prawns, 30/40 shelled

and deviened

24gm Sesame seeds

1pc Egg, beaten

60gm All Purpose Flour

12pc Coriander, sprigs

8pc Banana, leaves 5 inch

round

FOR DRESSING

30gm Thai Red Chili

2pc Garlic, clove

8gm Sugar

70ml Lemon juice

70ml Fish sauce

METHODS

Boil the chicken breast for 10 minutes. Let it cool down. Shred and dust the chicken with all purpose flour.

Deep fry until crisp. Set aside.

Cook the vermicelli in boiling water for two minutes, drain well.

For the prawns, dredge it on the remaining flour, coat with egg and then with sesame seeds

Fry until golden brown. Set aside.

For dressing, blend all the ingredients in a blender and check the seasoning.

Mix all ingredients together in a mixing bowl.

Arrange in a serving dish. Garnish with sprigs of coriander. Place the prawns on the side.

Serve at room temperature.