Lilydale Breast Steaks are chicken breasts seasoned with refreshing lemongrass, balanced by the warmth of ginger. Cooks in just 20 minutes.
Ingredients
1 x 300g Lilydale Breast Steaks
300g rice flour
125ml coconut milk
500ml iced water
1 tblsp turmeric
1 tsp salt
1/2 tsp white pepper (or to taste)
4 cups bean sprouts
Asian herbs such as coriander and mint to serve
Method
Preheat the oven to 160°C
Whisk the rice flour, coconut milk, iced water, turmeric, salt and pepper into a batter and let it rest for at least 20 minutes for the rice flour to expand
Nuoc cham dipping sauce
Ingredients
4 tblsp fish sauce
4 tblsp rice wine vinegar
1 red chilli, chopped
2 tblsp caster sugar
125ml hot water
1 garlic clove, crushed
2 tblsp lime juice
Method
To prepare nuoc cham dipping sauce, melt sugar in the hot water and add in the rest of the ingredients. Stir to combine and set aside
Cook the Lilydale Breast Steaks as per instructions on pack. Set aside and keep warm
Get a small non-stick fry pan on medium-high heat until it is smoking hot. Spoon a ladle full of the batter in the centre of the fry pan and swirl the mixture around with a little up the sides. The pancake should come away from the edges when done. Keep the pancakes warm in the oven while you continue to make others
Slice the chicken and serve with the beansprouts inside the crispy pancakes, along with the nuoc cham and a selection of Asian herbs
