for 8 people

Mango sauce

½	soft mango (approx. 250 g), cut into pieces
1 cm	ginger, finely grated
1	organic lime, use a little grated zest and all of the juice

Coconut foam

3 tbsp	coconut milk, chilled
3 tbsp	double cream

Chicken

300 g	chicken breasts X
1 tsp	salt
a little	pepper
2 tbsp	white flour
1	egg, beaten
160 g	Fine Food Chilli & Lime Cashews , finely chopped
8	wooden skewers, soaked in water for approx. 30 min.

To deep-fry

oil, for deep-frying

To serve

4 sprig

coriander

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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