itsdelicious2

Recipe : Chicken stuffed with prawns and fried onions

This is a recipe Neil and I watched blearily eyed one morning on breakfast TV. It seemed a tasty combination even at that ungodly hour. I pieced together what I could remember and what I thought would taste good. The prawns are mixed with fish sauce, lime juice and crisp onions, which gives the dish a distinct Vietnamese slant, being salty, crunchy and sour, but also helps to keep the chicken breast moist as it cooks. The mix needs no sugar as the prawns provide the sweetness required.

2 chicken breasts off the bone with skin

1/4 cup raw prawns

1/2 hot chili pepper, seeded and sliced finely

1 tbsp finely chopped fresh basil

2 tsp dried fried onions

1 tsp fish sauce

juice of half a lime

Chop the prawns fairly coarsely and mix with the other ingredients. Using your fingers, gently prise the skin away from the flesh of the chicken to create two pockets. Stuff the prawn mixture inside each breast pocket and wrap the breasts tightly in foil. To cook, simply pop the chicken over coals and let cook for around 20 - 25 minutes. After this time you can unwrap the chicken as the stuffing should have melded together. Now you can brown the skin directly onto the barbecue. Let rest for about 5 minutes before serving. 

The stuffed chicken after being removed from the wrap.

 Browned slightly on the coals and....

...sliced very amateurishly by me, spilling the precious stuffing I so carefully tried to protect.