Recipe

Chicken and green bean salad (lawar)

Sep 30, 2011 2:00pm
  • 15 mins preparation
  • 15 mins cooking
  • Serves 6
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Ingredients

Chicken and green bean salad (lawar)
  • 2 tablespoon rice bran or peanut oil
  • 6 eschalots, sliced
  • 4 garlic cloves, sliced
  • 2 birdseye chillies, deseeded, finely chopped, plus extra to serve
  • 1 lemongrass stalk, trimmed, finely chopped
  • 250 gram chicken mince
  • 1/3 cup (100g) balinese spice paste
  • juice and grated rind of 1 lime
  • 300 gram green beans, trimmed, blanched, cut into 1cm pieces
  • 1/2 cup (40g) shredded coconut, toasted
  • coriander leaves, to serve

Method

Chicken and green bean salad (lawar)
  • 1
    Heat oil in a large frying pan over medium heat. Cook eschalot for 5 minutes, until soft and golden. Add garlic, chilli and lemongrass and cook for 2 minutes, until fragrant.
  • 2
    Stir through chicken mince and 2 tablespoons of spice paste and cook for 5 minutes, stirring to break up any lumps, until cooked through.
  • 3
    Remove from heat and stir through lime juice, rind and remaining spice paste. Toss through beans and coconut and transfer to a serving bowl or platter. Top with extra chilli and coriander to serve.

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