- Serves: 2
- Cook Time: 20 minutes
- Prep Time: 20 minutes
- Effort: easy
- groundnut or vegetable oil, for deep and shallow frying
- 100 g cornflour
- 1 egg
- 1 skinless chicken breast fillet, sliced crossways
- 3-4 tbsp breadcrumbs
- 2 tbsp sea salt
- 2 tsp dried red chilli flakes, plus 1 pinch extra
- 1 cloves garlic, finely chopped
- 1 leek, finely sliced
- 1 tbsp honey
- 1 tsp soy sauce
- 1 tsp sherry vinegar
- 1 tbsp lime juice
- 6-8 uncooked shelled de-veined prawns, tails on
- 50 g cashew nuts
- 4-6 large leaves cabbage
1. Slowly heat 600ml vegetable oil in a wok until a cube of bread dropped in sizzles and turns golden brown in 15 seconds.
2. Meanwhile, mix together the cornflour and egg to make a smooth batter. Coat the chicken pieces in the batter, then roll in the breadcrumbs, shaking off any excess. In a shallow dish, combine 1 tablespoon sea salt with 2 teaspoons chilli flakes and set aside.
3. Carefully drop the crumbed chicken pieces into the hot oil. Cook for 3-4 minutes, or until golden brown and crisp. Remove with a slotted spoon and drain on kitchen paper. While still hot, roll the chicken in the chilli salt, then set aside.
4. Heat a few tablespoons of vegetable oil in another wok. Add the garlic and a pinch of chilli flakes and fry for about 1 minute. Add the leeks, honey, soy sauce, sherry vinegar, lime juice and prawns. Stir in the cashew nuts and cook for 2-3 minutes, or until the prawns are cooked through.
5. Briefly blanch the cabbage leaves in a pan of boiling water until softened. Drain, then take two serving bowls and place three leaves in the bottom of each.
6. Spoon the prawn stir-fry into one of the serving bowls and place the deep-fried chicken in the other. Serve both at the same time.
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