Fresh ingredients make this dish the perfect finger food for a summer's day. Spicy marinated chicken, crunchy vegetables and herbs all rolled up in a lettuce leaf. All the components of this Korean dish can be easily prepared in advance so that you can savour every moment around the table with your guests.
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
To marinate the meat
Makes approx. 8.
How it's done
To marinate the meat
Combine the sambal with all the other ingredients up to and including the garlic, mix well. Mix the chicken with the marinade, cover and chill/marinate for at least 1 hr.
Wipe the marinade off the chicken, thread the strips of chicken onto the skewers. Heat a dash of oil in a non-stick frying pan. Fry the chicken skewers in batches over a medium heat for approx. 3 mins. on each side, remove, keep warm.
Place the glass noodles in a bowl, pour boiling water over the top so that the noodles are covered, leave to soak for approx. 5 mins. Drain the water, rinse the noodles in cold water, drain, cut into pieces with scissors.
Thoroughly mix the soy sauce with all the other ingredients up to and including the sambal, set aside.
Remove the meat from the skewers. Stuff the lettuce leaves with the meat, glass noodles, cucumber, spring onions, peanuts and coriander, roll up. Serve with the dip.
|Tip:||Serve with the lime wedges.|
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