Satay lemongrass chicken with banana blossom salad

Recipes

Satay lemongrass chicken with banana blossom salad

By Shannon Bennett

2 hours, 20 minutes Preparation time

12 minutes Cooking time

6-8 servings Serves

Share:

Ingredients

500 g chicken thigh fillets, cut into thin strips

Marinade

10 g Sea Salt

1 stem lemongrass, finely chopped, white part only

10 g long red chilli, finely chopped

10 g fresh turmeric, peeled and finely grated

1 garlic clove, minced

3 small Thai shallots, minced

1 tablespoon canola oil

1 tablespoon fish sauce

2 teaspoons caster sugar

270 ml coconut cream

Banana Blossom Salad

1 banana blossom leaf, washed

75 g green paw paw, peeled and cut into matchstick size

30 g bean sprouts, de-bearded

2 large red chillies, thinly sliced

2 spring onions, thinly sliced on the diagonal

1 Lebanese cucumber, quartered, sliced on the diagonal

30 g roasted peanuts, crushed

2 teaspoons sesame seeds, toasted

½ cup picked coriander leaves

½ cup picked mint leaves

½ cup picked Vietnamese mint leaves, torn

1 tablespoon banana blossom dressing

1 lime cheek

Banana Blossom Dressing

¼ cup sugar

65 ml coconut water

65 ml rice vinegar

1½ tablespoons lime juice

65 ml fish sauce

125 ml vegetable oil

2½ teaspoons dried chilli flakes

To Serve

4 dark banana blossom petals

2 banana leaves, cut into rounds to fit the centre of the plate

4 lime cheeks

1 spring onion, thinly sliced on the diagonal

Method

Marinade

  1. Place all marinade ingredients in the bowl of a food processor and blitz to a creamy paste.
  2. Marinate the chicken in the paste for at least 2 hours, covered, in the refrigerator.
  3. Pre-heat oven on Fan Grill at 200°C.
  4. Thread chicken onto bamboo skewers and place on a grilling and roasting insert set on a universal tray.
  5. Place on shelf position 5 and cook for approximately 12 minutes, depending on the thickness of the chicken.

Dressing

  1. Combine all dressing ingredients in a screw top jar and shake well.

Salad

  1. Combine all salad ingredients in a bowl.
  2. Polish banana blossom petals and banana leaf

To Serve

  1. Sit skewers on polished banana leaf. Garnish with spring onion slices. Place a lime cheek to the side.
  2. Sit salad in blossom leaf and serve extra dressing on the side.

Applicance Functions

  • Fan Grill
Shannon Bennette.jpg

Shannon Bennett

Shannon Bennett is a Melbourne-born chef, restaurateur, television personality and cookbook author. Best known as the founder and former owner of Vue de monde (Vue Group), which he sold in 2017, Bennett now resides in Byron Bay where he founded The Belongil — a multi-venue dining destination comprising Belongil Bistro, fine dining restaurant Feu, The Belongil Kiosk, and the hidden members’ bar Blind Tiger. Feu was recognised in Condé Nast’s Hot 50 as one of the world’s top new restaurants. Beyond hospitality, Bennett is passionate about the intersection of technology and dining, and has founded several successful ventures including Culinary Wonderland and OntheMonee.