Lemongrass chicken loempias with cashews

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These crisp loempias are filled with chicken, lemongrass, ginger and lime, then finished with cashews for extra bite. The flavour is lively and fragrant rather than heavy, which makes them a great homemade snack or starter.

Serves: 4 people

Preparation time: 60 min

Ingredients

• Chicken breasts – 2
• Lemongrass stalk – 1
• Fresh ginger – 1 small piece
• Red chillies – 2
• Spring onion – 1
• Carrot – 1
• Little gem lettuce – 1
• Cashews, roasted and chopped – 2 tbsp
• Lime, zest and juice – 1
• Chicken stock – 200 ml
• Barbecue sauce – 2 tbsp
• Garlic – 1 clove
• Cornflour – 1 tbsp
• Fresh coriander – 1 sprig
• Mayonnaise – 2 tbsp
• Pickles – 2 tbsp
• Ketchup – 1 tbsp
• Soy sauce – 1 tbsp
• Fresh tarragon, chopped – 1 tsp
• Spring roll wrappers – 1 pack
• Egg white – 1
• Mirin – 1 tbsp
• Olive oil – as needed
• Salt and pepper – to taste

Method

1. Season the chicken and brown it in a little oil. Add bruised lemongrass, ginger and chilli, then finish the chicken in a hot oven until just cooked.
2. Shred or chop the chicken finely. Reduce the stock with the barbecue sauce, garlic and a little cornflour into a light, glossy binding sauce and fold it through the meat.
3. Slice the carrot, spring onion and lettuce very finely. Toss them with lime zest, lime juice, mirin and the chopped cashews for a fresh, crunchy salad component.
4. Spoon some chicken filling onto each wrapper, add a little of the vegetable mixture, brush the edges with egg white and roll tightly.
5. Fry the loempias at 180°C until golden and crisp. Stir mayonnaise with pickles, ketchup, soy sauce and tarragon into a quick dip and serve straight away.