Coarsely chop lemongrass, ginger and scallions. Mix with chili paste, lime juice and palm sugar for marinade. Add chicken and mix thoroughly. Leave for a minimum of 1 hour, but preferably overnight in refrigerator.
In a skillet, heat 1 tablespoon peanut oil. Stir fry chicken for about 10 minutes until cooked through. Add coconut milk and honey. Stir to combine. Let cool.
While chicken is cooling, prepare the vegetables, fruit and herbs for the salad.
Once chicken is cool, toss with all the vegetables, fruit and herbs. Add salt to taste.
Deep fry shrimp crackers in peanut oil.
To serve, place salad in banana flower leaf. Garnish with herbs and toasted sesame seeds. Serve with shrimp crackers.
It is best if the salad is left for a few hours for flavors to develop, before serving. This salad can be eaten at room temperature or cold.
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|Serving Size: 1 Serving (414g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 238 (57%)|
|Amt Per Serving||% DV|
|Total Fat 26.5g||35 %|
|Saturated Fat 14.6g||73 %|
|Monounsaturated Fat 6.5g|
|Polyunsanturated Fat 3.6g|
|Cholesterol 71.4mg||22 %|
|Sodium 85.2mg||3 %|
|Potassium 677mg||18 %|
|Total Carbohydrate 30.6g||9 %|
|Dietary Fiber 7g||28 %|
|Sugars, other 23.7g|
|Protein 18g||26 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 417
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