To make the dressing, combine the rice vinegar, coconut sugar, lime juice and fish sauce in a jug
Tenderloins
Ingredients
500g Lilydale Free Range Chicken Tenderloins
1 stalk lemongrass, roughly chopped
2 shallots
2 small red chillies, stalks trimmed
2 cloves garlic
1 tablespoon grated ginger
1 coriander plant, including the root, rinsed well
1/2 cup coconut cream
2 teaspoons fish sauce
1 tablespoon coconut sugar
Lime, fresh coriander leaves and sliced red chilli, to serve
1/2 cup salted peanuts, to serve
Method
Combine the lemongrass, shallots, 2 red chillies, garlic, ginger, coriander, coconut cream, fish sauce and coconut sugar in a small food processor and process to form a paste
Thread the chicken tenderloins onto skewers and pour over just enough marinade to coat the chicken (remaining marinade can be stored in the refrigerator for up to 1 week).
Marinate the chicken in the refrigerator for 30 minutes
Chargrill the tenderloins over a medium heat for 2-3 minutes on each side or until cooked through
Garnish with lime, coriander, sliced red chilli and peanuts. Pour over the dressing just before serving
Salad
Ingredients
2 Lebanese cucumbers, shaved lengthways with a vegetable peeler
1/2 small red onion, cut into fine wedges
1/4 cup coriander leaves
Method
Place the cucumber, red onion and coriander leaves in a serving plate alongside the chargrilled tenderloins.
