2 fresh Chicken fillets or buy the strips ready cut 2cm
12 king prawns raw with tail off
4 tbsp. Potato starch, alternative you can also use Japanese Panko breadcrumbs.
Tip (Potato starch or rice flour is used to create a more authentic crispy coating)
2 medium ( eggs only use the egg whites)
3 pinches of No.1 spice bag seasoning
1 red pepper/green pepper ( sliced)
1 red chilli ( sliced )
1 small onion ( sliced )
1 clove Garlic
Low calorie spray or sunflower/ rapeseed cooking oil
Oven Chips or sauté potato’s what ever you prefer...
The prep:
Firstly prepare Chicken fillets by cutting into approximately 3 inch strips
Whip egg whites in a bowl, put potato starch on a tray with some the spice bag seasoning in it, and start coating the chicken in egg white and then into the flour mix. Do this twice for a extra crunchy crust, Leave a side on a tray or in the fridge
Start cutting all the vegetables, set aside.
In a hot pan add oil and then Add garlic sliced onion, a handful of sliced green & red pepper, 1 freshly chopped chilli. Toss around for a few min add some spice bag seasoning. Do not over cook or let the veg get to soft. You will need the crunch. Turn down heat
Heat up a fryer or if your more experienced in using a wok heat up some oil in a wok to 170c using a thermometer.
Fry of the chicken strips cook for 5 -8 mins until cooked through drain on a kitchen tissue on a plate and do the same with the prawns. Prawns will only take 2-3 mins depending on size
Lets assemble: add the cooked crispy chicken and prawns, veg, spice bag seasoning, chips of sauté potatoes in a bowls and Finger pinch Sprinkle the spice bag seasoning if needed more to your taste before serving.
