Chicken and Prawn Xim Xim

SERVES
4-6 4-6
Chicken and Prawn Xim Xim
Main INGREDIENTS
  • Meat
Ingredients
Method

Ingredients

  • 4 chicken thighs, cut into 2-3cm chunks
  • 3 cloves garlic, crushed
  • Juice and zest of 1 lime
  • 2 tablespoons olive oil
  • 2 onions, peeled and finely chopped
  • 1 red chilli, deseeded and finely chopped
  • Thumb-sized piece fresh ginger, peeled and grated
  • 1 teaspoon turmeric
  • ½ cup roasted peanuts, ground
  • ½ cup of roasted cashews
  • 80-100g dried shrimps, ground in a food processor – see Cook’s notes
  • 2 teaspoons tomato purée
  • 600ml hot chicken stock
  • 200g king prawns, shells and heads removed and deveined
  • 50g creamed coconut, grated
  • Small bunch fresh coriander, chopped
  • 1 bunch spring onions, finely chopped

  • Method

  • 1
    In a bowl, combine the chicken, garlic, lime juice and zest, cover and allow to marinate in the refrigerator for 20 minutes.
  • 2
    Heat the olive oil in the non-stick frying pan on a low to medium heat. Cook the chicken until sealed all over and golden.
  • 3
    Add the onions and cook for around 5 minutes or until soft but not coloured.
  • 4
    Next add the chilli, ginger and turmeric and fry for a further 2 minutes.
  • 5
    Add the nuts, dried shrimps and tomato purée. Stir to combine then add the chicken stock. Cook for 20 minutes to a thick, stew-like consistency.
  • 6
    Finally, add the prawns and creamed coconut and cook for a further 3 minutes.
  • 7
    Garnish with the coriander and spring onions and serve with boiled rice.
  • 8
    Cook's Notes
  • 9
    Dried shrimps can be ordered online or bought from Asian supermarkets. Alternatively use 1 tablespoon shrimp paste or a few dashes of fish sauce.
  • 10
    Large, cooked prawns can be used instead of raw, if preferred.