Ingredients

Method

• 3 free-range chicken breast fillets
• 1 cup coconut milk
• 1 cup chicken stock
• 1 T ginger, finely chopped
• 6 large rice paper rolls
• 8 radishes, thinly sliced
• 15 g coriander
• 15 g basil
• 6 baby cucumbers, shaved
For serving:
• fresh coconut, grated
• red spring onions, shredded
• mint leaves
• 2 T chilli crisp
• toasted peanuts
For the cucumber-and-lime dressing:
• 1 cucumber, peeled and chopped
• 1 t ginger, minced
• 1 t garlic, minced
• 1⁄2 cup coconut cream
• 1 T fish sauce
• 1 T coconut sugar
• 2 T lime juice

Method

Ingredients

1. Place the chicken in a pan with the coconut milk, stock and ginger. Simmer, covered, for 15 minutes or until cooked through. Cool in the liquid. When cool, slice thinly.

2. Soak the rice paper wrappers in water according to package instructions, then layer the radishes, herbs, cucumber and chicken into each wrapper. Roll up and cut in half.

3. To serve, scatter over the remaining ingredients and drizzle with the dressing.

Chef Tip: Don’t allow the rice paper wrappers to get too soft when you soak them, they should still be a bit firm and will soften as you fill them. Store the finished rolls between sheets of clingwrap so they don’t stick together. If you like, use poached prawns instead of chicken.

Photographer: Jan Ras
Production: Abigail Donnelly
Food Assistant: Bianca Strydom and Marcelle De Wet