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Nolac Spicy Peanut Cream with Baked wings and pickled veg

Nolac Spicy Peanut Cream with Baked wings and pickled veg

Nolac Spicy Peanut Cream with Baked wings and pickled veg

Recipe By: Mo Horne
200g peanuts
200ml Clover Nolac milk
Salt and pepper
1 chilli, chopped
fresh lime
Place the peanuts along with the rest of the ingredients into a saucepan. 
Bring to a boil and set aside. Add to a blender and blend until slightly smooth. Add more Nolac if the consistency is too thick. Set aside
For the sticky wings
Chicken wings, cut into drummies and winglets
½ c honey
¼ c light soy sauce
1 T fish sauce
zest of 1 lime
Mix the honey, soy, fish sauce and zest in a bowl. Add the drummies and winglets and toss to coat well. Transfer to a greased roasting tray and roast at 180°degrees for 15-20 minutes, until the chicken is cooked through.  Set aside. 
For the pickled veg 
1-2 carrots, cut into thin julienne strips
2 spring onion, sliced/peeled lengthways
Half cucumber, cut into thin julienne strips
Half red peper, sliced into thin julienne strips
Radishes slicd very thinly 
Fresh coriander, roughly chopped
Fresh mint, roughly chopped
2 T rice wine vinegar
1 T fish sauce
juice of 1 lime
1 tsp brown sugar/honey
Place all the liquid ingredients into a bowl and give it a good mix. Season with salt and pepper. Add the vegetables and toss together. 
To assemble the dish
Add Nolac peanut cream to the bottom of a serving place. Add the chicken winglets and drummies and top with the pickled veg. Garnish with toasted peanuts if desired. 

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