Lemongrass Tamarind Chicken Roll

Name: Lemongrass Tamarind Chicken Roll
Yield: 10
Ingredients: 720.0g Chicken Breast; 50.0ml Knorr Professional Concentrated Tamarind Sauce 850g; 1.0pc Lemongrass Stalk; 2.0pc Lime Leaf; 120.0g Cucumber, thinly sliced; 80.0g Carrots, thinly sliced; 8.0g Salt; 12.0g Sugar; 3.0g Pepper; 6.0pc Shallots; 6.0pc Red Chilli; 20.0g Candlenut; 35.0g Rice Vinegar; 10.0g Turmeric Powder; 10.0ml Corn Oil; 15.0g White Sesame Seed; 15.0g Black Sesame Seed; 1.0pc Lemon Juice; 2.0pc Vietnamese Rice Paper; 4.0g Coriander, chopped; 20.0g Romaine Lettuce, thinly sliced; 60.0g Peanut; 90.0g Pineapple, diced small; 20.0g Purple Edible Flower, washed; 20.0g Celery Cress

Lemongrass Tamarind Chicken Roll – - Recipe

Diners will appreciate the fragrance of these bite-sized chicken rolls, accented by tamarind, lemongrass and lime leaves. A tasty spiced paste made from shallots, red chillies and candlenuts add a spicy kick to these tapas.

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Chicken Roulade

Chicken Breast 720.0 g
Knorr Professional Concentrated Tamarind Sauce 850g 50.0 ml
Knorr Professional Concentrated Tamarind Sauce 850g
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Lemongrass Stalk 1.0 pc
Lime Leaf 2.0 pc

Pickled Vegetables

Cucumber, thinly sliced 120.0 g
Carrots, thinly sliced 80.0 g
Salt 8.0 g
Sugar 12.0 g
Pepper 3.0 g

Spice Paste

Shallots 6.0 pc
Red Chilli 6.0 pc
Candlenut 20.0 g
Rice Vinegar 35.0 g
Turmeric Powder 10.0 g
Corn Oil 10.0 ml
White Sesame Seed 15.0 g
Black Sesame Seed 15.0 g
Lemon Juice 1.0 pc

Assembly & Plating

Vietnamese Rice Paper 2.0 pc
Coriander, chopped 4.0 g
Romaine Lettuce, thinly sliced 20.0 g
Peanut 60.0 g
Pineapple, diced small 90.0 g
Purple Edible Flower, washed 20.0 g
Celery Cress 20.0 g

Asian

Chicken/Duck

Main course

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Preparation

Chicken Roulade
- Remove the skin of chicken breast, cut into half and marinate with Knorr Concentrated Tamarind Sauce, lemongrass and lime leaves overnight.
- Sous vide chicken for 25 min at 65°C.
- Hand shred breast meat into thin shreds and chill.
Pickled Vegetables
- Season carrot and cucumber, add salt and sugar to pickle them.
- Wipe off salt and sugar after 15 mins.
Spice Paste
- Using a Vitamix, add in corn oil, turmeric powder, red chillies, shallots and candlenut and blend into a paste.
- Mix paste together with pickled vegetables.
- Add in lemon juice, rice vinegar, black and white sesame and seasoned to taste.
Assembly & Plating
- Dilute Knorr Concentrated Tamarind Sauce with water, lightly brush it onto Vietnamese rice paper until it becomes translucent.
- Place condiments and shredded chicken onto the rice paper in a neat pattern and roll it tightly.
- Slice it into a coin-like shape and garnish with pineapple salsa.

Asian

Chicken/Duck

Main course

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Lemongrass Tamarind Chicken Roll

Ingredients