salt
1 large Granny Smith apple
5 oz large black seedless grapes
5 oz large green seedless grapes
1 medium orange
5 cloves garlic, peeled
3 1/2 oz shallots or onions
oil for deep frying
4 oz boned, skinned chicken breast
8 medium raw prawns
4 tbsps roasted peanuts
1 tsp sugar
3 tbsps lime or lemon juice
2-3 fresh hot green chillies
2 tbsps coriander leaves
Instructions...
1) Combine 1 tsp salt with 1 pt water in a small bowl. Peel
and core the apple and cut into 1/4 - 1/2 " dice. As you
cut put the peices into the water. Set aside.
2) Halve the grapes lengthways and remove any seeds. Put
into a bowl. Peel the orange, divide into segments and
skin as best you can. Cut each segment crossways at 1/3
" intervals. Lay orange peices over grapes. Cover and
set aside.
3) Cut garlic into thin slices and slices into fine slivers.
Halve the shallots lengthways and thinly slice.
4) Pour oil to a depth of 1" in a frying pan and set over a
medium low heat. Set a sieve over a bowl and line a
plate with kitchen paper.When the oil is hot put in the
garlic and fry until golden. Draini in a sieve,
reserving oil then spread out over kitchen paper.
5) Reheat the oil over a medium heat and repeat the above
process with the shallots.
6) Cut the chicken into long thin strips and put into a
clean medium sized frying pan. Add water to cover and
1/4 tsp salt. Bring to a simmer and simmer gently for 5
minutes. Remove chicken and tear into 1" long shreds.
Reserve water for prawns.
7) Peel and devein prawns. Bring water to a simmer and add
prawns. Turn heat to medium low and poach for 2-3
minutes. Drain and cut into 1/4 " dice.Combine wth
chicken then cover and set aside.Lightly crush peanuts
in a polythene bag and set aside.
8) Cut the chillies into very fine rounds. Wash and dry
coriander. Cover and set aside.Combine 1 tsp salt, sugar
and lime juice in a small bowl.
9) Immediately before serving drain apples and pat dry.Keep
a little of the fried shallots and coriander for
garnishing then toss all the other ingredients together
in a large bowl.Check seasoning and serve on individual
plates, garnished with coriander and shallots.
