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Barbecued Chicken with Prawns Papaya Salad & Sticky Rice

Serves 2

Sticky Rice

Ingredients

• 2 cups sticky rice (glutinous rice)
• Water

Method

1. Place sticky rice in a bowl and add hot water to let it soak for 3 hours before steaming.
2. Drain the rice, wrap with a cloth and place in a steamer, cover and steam for approximately 30 minutes.

Prawns Papaya Salad

Ingredients

• 10 pieces of shrimps / prawns, shelled, deveined and branched
• 250g green papaya, rinsed, peeled, de-seeded and shredded
• 3 cherry tomatoes, cut in halves
• ½ chilli, deseeded
• 1 clove of garlic
• 1 tsp dried shrimps
• 1 tbsp roasted peanuts
• 25g fresh beans, chopped into ½ in.
• juice of 2 limes
• 1 tsp lime zest
• 3½ tbsp Tuk Tuk Foods Tamarind Sauce (add according to taste)
• 2 tbsp fish sauce
• pinch of sugar

Method

1. Crush the garlic & chillies in a pestle and mortar. Combine the papaya and the remaining ingredients together with the pestle and a spoon. Serve cold.

Barbecued Chicken

Ingredients

• 2 chicken breasts
• 2 garlic cloves, crushed
• ½ tsp black peppercorn
• 1 stalk of coriander root & leaves
• 4 tbsp Tuk Tuk Foods Barbecue Dipping Sauce
• pinch of salt

Method

1. Pound together garlic, peppercorns, coriander root & leaves to form a paste.
2. Rub the entire chicken breast with the paste, barbecue sauce and salt and allow to marinate for 15 minutes.
3. On a medium heat, drizzle the grilling pan with oil and gently cook the chicken on both sides, until cooked through.
4. Cut into slices before serving.

Tuk's Tip

Try shredded cabbage & carrot as an alternative to green papaya.