Popcorn Chicken and Prawns
Popcorn Chicken and Prawns! This a spectacular Saturday night in dish, great for sharing with the family (or for keeping all to yourself)!
IMG 3707
Ingredients
- 600g chicken breast, cubed
- 200g prawns, chopped
- 2 egg beaten
- 100 g plain flour seasoned
- 150g panko breadcrumbs
- Handful of prawn crackers
- 1 orange, juice and zest
- 250g marmalade
- 25ml Soy
- 100ml maple syrup
- 2 chillies, diced
- 100ml chicken stock
- Lime wedges
- 1 small bunch coriander
Method
Heat a deep fat fryer or a large pan of oil at 170 degrees.
Blitz the chicken in a food processor with the prawns. Shape into small balls.
Blitz the breadcrumbs and prawn crackers together. Then dip the chicken prawn balls into the flour, then egg, and coat in the breadcrumbs and prawn cracker mix.
Fry them off for three minutes until they are golden brown and crispy, do this in batches. Remove them using a slotted spoon, and drain them onto a tray with kitchen paper.
To make the sauce put all the ingredients into a pan bring to the boil then reduce by half.
To serve, flood a plate with the sticky sauce, top with the chicken prawn popcorn, and finish with a sprinkling of coriander and dot with lime wedges.
Ingredients
- 600g chicken breast, cubed
- 200g prawns, chopped
- 2 egg beaten
- 100 g plain flour seasoned
- 150g panko breadcrumbs
- Handful of prawn crackers
- 1 orange, juice and zest
- 250g marmalade
- 25ml Soy
- 100ml maple syrup
- 2 chillies, diced
- 100ml chicken stock
- Lime wedges
- 1 small bunch coriander
Method
Heat a deep fat fryer or a large pan of oil at 170 degrees.
Blitz the chicken in a food processor with the prawns. Shape into small balls.
Blitz the breadcrumbs and prawn crackers together. Then dip the chicken prawn balls into the flour, then egg, and coat in the breadcrumbs and prawn cracker mix.
Fry them off for three minutes until they are golden brown and crispy, do this in batches. Remove them using a slotted spoon, and drain them onto a tray with kitchen paper.
To make the sauce put all the ingredients into a pan bring to the boil then reduce by half.
To serve, flood a plate with the sticky sauce, top with the chicken prawn popcorn, and finish with a sprinkling of coriander and dot with lime wedges.
