Ingredients
Hint:
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
kochen@bettybossi.ch
Mango sauce
Coconut foam
Chicken
To deep-fry
To serve
How it's done
Mango sauce
Place the mango in a measuring cup, puree. Add the ginger, lime zest and juice, mix, set aside.
Coconut foam
In a bowl, whisk the coconut milk and cream until frothy, cover and chill.
Chicken
Place the diced chicken in a bowl, season. Empty the flour into a shallow dish. Beat the egg in a deep dish. Place the nuts in a shallow dish. In batches, toss the chicken in the flour, then in the egg and finally in the nuts. Press the coating down firmly. Add 3 chicken cubes to each wooden skewer.
To deep-fry
Fill a pot to ⅓ with oil and heat it to approx. 175 °C. Deep-fry the skewers for approx. 2 mins. per batch. Remove the skewers, drain on kitchen paper.
To serve
Divide the mango sauce and coconut foam into 8 glasses. Place 1 chicken skewer on each, garnish with coriander.
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