Name: Chicken and green bean salad (lawar)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6
Ingredients: 2 tablespoon rice bran or peanut oil; 6 eschalots, sliced; 4 garlic cloves, sliced; 2 birdseye chillies, deseeded, finely chopped, plus extra to serve; 1 lemongrass stalk, trimmed, finely chopped; 250 gram chicken mince; 1/3 cup (100g) balinese spice paste; juice and grated rind of 1 lime; 300 gram green beans, trimmed, blanched, cut into 1cm pieces; 1/2 cup (40g) shredded coconut, toasted; coriander leaves, to serve

Chicken and green bean salad (lawar)

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Serves 6

Prep

15M

Cook

15M

Total

30M

Ingredients

2 tablespoon rice bran or peanut oil

6 eschalots, sliced

4 garlic cloves, sliced

2 birdseye chillies, deseeded, finely chopped, plus extra to serve

1 lemongrass stalk, trimmed, finely chopped

250 gram chicken mince

1/3 cup (100g) balinese spice paste

juice and grated rind of 1 lime

300 gram green beans, trimmed, blanched, cut into 1cm pieces

1/2 cup (40g) shredded coconut, toasted

coriander leaves, to serve

Method

1.Heat oil in a large frying pan over medium heat. Cook eschalot for 5 minutes, until soft and golden. Add garlic, chilli and lemongrass and cook for 2 minutes, until fragrant.

2.Stir through chicken mince and 2 tablespoons of spice paste and cook for 5 minutes, stirring to break up any lumps, until cooked through.

3.Remove from heat and stir through lime juice, rind and remaining spice paste. Toss through beans and coconut and transfer to a serving bowl or platter. Top with extra chilli and coriander to serve.

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