Cooking Instructions
1.
Preheat the oven to 200°C/180°C fan. Line a baking sheet with parchment.
2.
Place the
kebabs (2 packs)
onto the sheet. Put the sheet onto a high shelf in the oven for 15 minutes. Remove the tray from the oven, turn each kebab over and return to the oven for 15 minutes, or until the chicken wings are cooked through and crispy.
3.
Meanwhile, put the
rice (200 g)
into a small saucepan along with 300ml water and a pinch of salt. Stir, then place the saucepan onto a high heat and bring up to a simmer. Turn the heat down to low, place a lid on the pan and cook for 10 minutes. Remove the pan from the heat and leave to sit for a further 5 minutes before removing the lid.
4.
Meanwhile, mix the
lime (1)
,
fish sauce (5 tsp)
,
caster sugar (15 g)
and
sesame oil (2 tsp)
together in a small bowl, until the sugar has dissolved. Mix the
Chinese leaf (1/2)
,
carrot (1)
,
green apple (1)
,
cucumber (1/2)
,
long red chilli (1/2)
and
coriander (1 handful)
in a large bowl.
5.
Remove the kebabs from the oven and brush over the sauce liberally. Divide the rice onto four plates and top each with a kebab. Sprinkle the Korean sprinkle over each kebab.
6.
Pour the dressing over the salad and mix well. Serve along with the kebabs and rice, with the
peanuts (1 handful)
scattered on top and
lime wedges (1)
on the side.