Chef: Paul Stoddart, Burning Beats Restaurant, Kingaroy
Suggested wine accompaniment: Captain's Paddock Verdelho

Ingredients

• 4 chicken tenderloins
• 2 egg whites
• 3 tbsp rice flour
• 2 red chillies, deseeded and finely chopped
• 3 tbsp coriander, chopped
• 4 kaffir lime leaves
• 2 tbsp peanuts, granulated
• Peanut oil

Dipping sauce

• 3 tbsp water
• 3 tbsp sugar
• 1/2 tbsp rice vinegar
• 1/2 tsp chilli flakes
• Peanuts, granulated
• Cucumber
• Coriander

Method:

Chicken

Lightly beat egg whites then add all ingredients. Shallow fry in peanut oil until cooked.

Dipping sauce

Combine first four ingredients and simmer to reduce. Cool and then add peanuts, cucumber and coriander.

Serves 2

 
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