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Festive spread in a jiffy

Try easy-to-make recipes — prawns salad and honeyed chicken — this weekend

PHOTOS: T. SINGARAVELOU

A QUICK MEAL Prawn salad and chicken, honey and fish sauce fry.

This prawn salad is usually served on festivals with chicken, honey and fish sauce fry and Basmati rice.

Prawn salad

Serves: 6

Preparation time: 30 minutes

Ingredients
Medium size prawns - 1 kg, peeled
and boiled*
Garlic - 2 cloves, peeled and chopped
Lemon peeling grated - 2 tsp
Fresh red chilli - 1, cut fine
Peanuts - 2 tbsp, coarsely ground
(optional)
Carrot - 1 big, grated
Spring onions - 4, cut fine
Coriander leaves - 2 tbsp
Basilica leaves (sabja leaves) - 1 tbsp
Juice of one lemon
Thick coconut milk - 3 tbsp
Sugar - 1 tsp

Fish sauce - 2 tbsp

Method

Boil prawns with 1 tbsp of fish sauce. Cook till all liquid is absorbed. Cool.

In a big bowl, add prawns and all the ingredients. Toss and refrigerate. Serve with chicken, fish sauce and honey fry.

Chicken, honey and fish sauce fry

Serve 6

Time 30 minutes

Ingredients
Chicken - 1 kg
Onions - 2 big, cut fine
Honey - 2 tbsp
Fish sauce - 2 tbsp

Oil - half tbsp

Method

In a deep frying pan, heat oil and sauté onions. Add chicken and fry. Add honey and fish sauce. Cover the pan and cook till chicken is ready. There should be some sauce left. Serve with piping hot Basmati rice and prawn salad.

For the fish sauce:
Fish sauce - 2 tbsp
Juice of one lemon
Sugar - 1 tsp
Red fresh chilli - 1 or 2*
Garlic - 5 pods *
Water - 2 tbsp
* crush together

In a bowl, mix all the ingredients and the fish sauce is ready. To be served with all Vietnamese dishes.

KETHARI SRIVANJIAM

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