Asian-Style Street Food Kit | Serves 4-6
with Fried Chicken, Pork San Choy Bow & Prawn Wontons
- Crustaceans
- Eggs
- Gluten
- Molluscs
- Sesame
- Wheat
- Celery
- Soy
- May contain traces of allergens
- Soy
- Almond
- Brazil nut
- Cashew
- Gluten
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Walnut
- Wheat
Indulge in the bold flavours of Asia with our street food kit! Whip up a pork larb san choy bow brimming with zesty pork, alongside prawn wontons and fried chicken bites for an unforgettable culinary adventure that brings the vibrant essence of street-side favourites straight to your table.
Ingredients
1 packet
Prawn & Chive Wonton
(Contains: Crustaceans, Eggs, Gluten, Molluscs, Sesame, Wheat; May be present: Soy.)
1 sachet
Chicken-Style Stock Powder
(Contains: Celery;)
1 packet
Garlic Paste
1 packet
Ginger Lemongrass Paste
250 g
Pork Mince
1 packet
Sweet Chilli Sauce
1 packet
Garlic Stir-Fry Sauce
(Contains: Gluten, Sesame, Wheat, Soy;)
1 sachet
Sweet Soy Seasoning
(Contains: Gluten, Sesame, Wheat, Soy;)
1 packet
Mint
330 g
Chicken Thigh
1
Baby Cos Lettuce
1 packet
Cornflour
(May be present: Soy, Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Walnut, Wheat.)
1 packet
Pickled Ginger
1
Long Chilli
1 sachet
Crispy Shallots
1 packet
Garlic Aioli
(Contains: Eggs;)
1
Lime
1
Cucumber
Cooking Steps
• Trim end of baby cos lettuce and separate leaves. Thinly slice cucumber into sticks. Cut lime into wedges. Thinly slice long chilli (if using). • Cut chicken thigh into 2cm chunks. • In a medium bowl, combine chicken and garlic paste, tossing to coat. Set aside.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook pork mince, breaking up with a spoon, until just browned, 4-5 minutes. Add sweet soy seasoning and gingerlemongrass paste and cook until fragrant, 1 minute. • Remove from heat and add sweet chilli sauce and a generous squeeze of lime juice, stirring until combined. • Transfer to a serving bowl and season with salt and pepper. Cover to keep warm.
• Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. • Cook prawn & chive wontons until starting to brown, 1-2 minutes. Add the water (watch out, it may spatter!), then cover with foil or a lid. • Cook until the water has evaporated and wontons are tender and heated through, 4-5 minutes. • Transfer to a serving plate and cover to keep warm.
• Wipe out frying pan and return to medium-high heat with a generous drizzle of olive oil. • To the bowl with chicken, add cornflour, vegetable stock powder and a pinch of pepper, toss to coat. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. • Transfer to a paper towel-lined plate.
• While chicken is cooking, in a small heatproof bowl, combine garlic stir-fry sauce (see ingredients), the soy sauce and a squeeze of lime juice. • Microwave in 30 second bursts, until heated through.
• Bring everything to the table. • Top pork larb with crispy shallots and half the chilli. Tear over mint leaves to garnish. Plate up with cucumber sticks, lettuce cups and any remaining lime wedges. • To the bowl with prawn wontons, spoon over wonton sauce. Top with remaining chilli. • Serve fried chicken bites with pickled ginger and garlic aioli. Enjoy!
