Spicy Chicken and Shrimp Laska
Heating time: 15-20 minutes
Heating temperature: Stove Top
Heating mode: Stove TopDownload PDF
Ingredients (8 portions)
| Amount | Measure | Name |
|---|---|---|
| 3.75 | ml | Oil, Sunflower |
| 18.75 | g | Onions |
| 0.38 | g | Garlic |
| 1.25 | g | ROBERTSONS Mild 'n Spicy Rajah |
| 31.25 | g | Chicken, breast |
| 5.00 | g | Coriander, fresh (Cilantro) |
| 3.75 | g | Mint leaves |
| 0.13 | pc | Lemon pc |
| 31.25 | g | Shrimps, medium, w/o head, shell |
| 0.63 | ml | fish sauce (chinese) |
| 50.00 | ml | Coconut milk, canned |
| 112.50 | ml | Water |
| 62.50 | g | Snow peas/ Mange tout |
| 5.00 | g | Onions, spring |
| 15.63 | g | Alfalfa sprouts |
| 15.00 | g | KNORR Creamy Chicken Gourmet Soup 4 x 820g |
| 15.00 | g | rice vermicelli |
| Robertsons Atlantic Sea Salt and Black Pepper to taste |
Preparation
1. Heat theoil i a large saucepan and saute the chopped onions, garlic and Rajah mild and spicy for 2 minutes.
2. Cut chicken breaste into strips and add to the onions followed by the chopped corianderand mint and allow to cook through for a further 5 minutes.
3. Add the rest of the remaining ingredients, use the rind and juice from the one lemon and allow to simmer on low heat for 15-20 minutes.
4. Correct seasoning.
5. Chefs tips: Ladle the soup into bowls garnished with bea sprouts, fresh corainder and mint.
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