AT A GLANCE
"This Vietnamese-inspired dish is one I've been making for years," says D'Sylva. "I included it at Tonka as a contrast to the heavier, spicier dishes."
|01||Combine coconut milk, chicken and 400ml water in a saucepan and bring to the simmer over medium-high heat. Remove and stand until cooled to room temperature. Drain (discard liquid), shred meat and refrigerate until required.|
|02||Blanch wing beans until bright green (1-2 minutes), then drain, refresh, drain again, thinly slice and set aside.|
|03||Combine lime juice, fish sauce, coconut cream, chilli powder, peanut, palm sugar and chillies in a large bowl. Add chicken, prawns, beans and herbs, and toss. Serve scattered with fried shallots and coconut flakes, with lime wedges for squeezing.|
Note Wing beans are available from select greengrocers, but you can also use French beans.
HEYMANN-LÖWENSTEIN ‘SCHIEFFERTERRASEN’ RIESLING 2011 MOSEL. , suggested by TRAVIS HOWE