Malaysian chicken salad

Kerabu ayam is incredibly refreshing and zesty chicken salad with lime. This versatile Malaysian salad recipe from chef Julie Lin can be made with various veggies.

recipe
About Recipe
Malaysian chicken salad

Kerabu ayam is incredibly refreshing and zesty chicken salad with lime. This versatile Malaysian salad recipe from chef Julie Lin can be made with various veggies.

Ingredients :
  • 2 green apples, cored and cut into matchsticks
  • 400g cooked chicken, shredded
  • 1 carrot, cut into matchsticks
  • 1 small cucumber, peeled, halved lengthways, seeds scraped out and finely sliced on the diagonal
  • ½ red onion, finely sliced
  • 40g beansprouts
  • 1 red chilli, finely sliced
  • 25g mint, leaves picked and chopped
  • 25g coriander, leaves picked and chopped
  • 25g Thai basil, leaves picked and chopped
  • 150g roasted peanuts, roughly chopped
  • 1 lemongrass stalk, roughly chopped
  • 1 red chilli, roughly chopped
  • 1 tbsp dried shrimp, soaked in hot water, or 1 tbsp fish sauce
  • 2 tbsp palm sugar or maple syrup
  • 3 tbsp lime juice
  • 1 garlic clove, finely chopped
  • 1 tsp finely grated fresh ginger
  • 1 tbsp sesame oil
Directions :

  1. Put all the salad ingredients (except the peanuts) in a large bowl, reserving some herbs to garnish, then toss to combine.

  2. For the dressing, pound the lemongrass, chilli and dried shrimp/fish sauce with a pestle and mortar. Whisk together the remaining ingredients, then add the pounded mixture and season with salt and pepper to taste. Adjust the sweetness or acidity according to preference.

  3. Pour the dressing over the salad and gently mix until well coated. Transfer to a serving platter, then sprinkle over the peanuts and the reserved herbs.

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