"This Vietnamese-inspired dish is one I've been making for years," says D'Sylva. "I included it at Tonka as a contrast to the heavier, spicier dishes."
- 400 ml coconut milk
- 1 skinless chicken breast fillet
- 300 gm wing beans (see note), trimmed, strings removed
- 80 ml lime juice (1/3 cup)
- 2 tbsp fish sauce
- 2 tbsp coconut cream
- 1 heaped tbsp roasted chilli powder
- 1 tbsp finely ground roasted peanuts
- 1 tsp shaved light palm sugar
- 1 each long green and long red chilli, thinly sliced
- 250 gm peeled cooked prawns, halved
- 5 coriander sprigs, torn
- 5 mint sprigs, torn
- To serve: fried shallots, roasted coconut flakes and lime wedges
- 1Combine coconut milk, chicken and 400ml water in a saucepan and bring to the simmer over medium-high heat. Remove and stand until cooled to room temperature. Drain (discard liquid), shred meat and refrigerate until required.
- 2Blanch wing beans until bright green (1-2 minutes), then drain, refresh, drain again, thinly slice and set aside.
- 3Combine lime juice, fish sauce, coconut cream, chilli powder, peanut, palm sugar and chillies in a large bowl. Add chicken, prawns, beans and herbs, and toss. Serve scattered with fried shallots and coconut flakes, with lime wedges for squeezing.
Note Wing beans are available from select greengrocers, but you can also use French beans.
Drink Suggestion: Heymann-Löwenstein ‘Schiefferterrasen’ Riesling 2011 Mosel. Drink suggestion by Travis Howe