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Lemongrass chicken rolls

  • 0:20 Prep
  • 0:15 Cook
  • 4 Servings

Ingredients

  • 2 tablespoons lime juice
  • 1 tablespoon lemongrass paste
  • 1 1/2 teaspoons fish sauce
  • 2 garlic cloves, crushed
  • 650g chicken thigh fillets, trimmed
  • 2 tablespoons white wine vinegar
  • 1 1/2 teaspoons caster sugar
  • 2 French shallots, peeled, halved, thinly sliced
  • 2 small carrots, peeled, grated
  • 1 Lebanese cucumber, seeded, cut into matchsticks
  • 4 x 15cm-pieces French breadstick (baguette), split
  • 65g (1/4 cup) whole-egg mayonnaise
  • 1/4 teaspoon finely grated lime rind
  • 1 teaspoon lime juice

Method

  • 1
    Combine lime juice, lemongrass, fish sauce and garlic in a dish. Season with pepper. Add the chicken and turn to coat. Cover and place in fridge for 10 minutes to marinate.
  • 2
    Meanwhile, whisk the vinegar and sugar in a bowl. Season. Stir in shallot. Set aside for 5 minutes to develop the flavours. Stir in carrot and cucumber.
  • 3
    Preheat a barbecue grill or chargrill on medium-high. Cook the chicken, turning, for 10-12 minutes or until cooked. Transfer to a plate. Cover. Rest for 5 minutes. Cut into 1cm-thick slices.
  • 4
    Cook bread on grill, turning, for 2 minutes or until warmed through.
  • 5
    Combine mayonnaise, lime rind and juice in a bowl. Season. Spread over bread. Fill with chicken and salad.

Source: taste.com.au

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