Chicken Surf & Turf with fruity Thai asparagus
Recipe Facts
Difficulty level:
medium ◉◉◉◎◎
Quantity for:
approx. 4 people
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Grill plate, wok
Ingredients
• Depending on size, 3–4 chicken breasts (optionally with skin)
• 6–8 shelled prawns, ready to cook and raw
• 2 bunches of Pak Choi, briefly blanched in one piece
• Sour cream
• Lemon pepper or zest
• Soy sauce
• Teriyaki sauce
• Salt
• Sugar
• Pepper
• Garlic
• Cardamom
• flat-leaf parsley, cut into strips
cut
• some sunflower oil
• 1 small chili pepper without seeds (alternatively chili sauce)
• 2 bunches of white asparagus, peeled, halved and cut lengthwise into wide strips
• 1 bunch of green asparagus, woody ends removed, stalks halved and cut lengthwise into wide strips
• ½ passion fruit
• Seeds of 1 ½ passion fruits and 1 pomegranate, mixed
Accessories are available in our shop.
preparation
➊ Prepare the grill for direct high heat and rub a wok with some oil.
➋ Using a sharp knife, make a pocket straight into the thick end of the chicken breasts. Rub the breasts with salt, pepper, lemon zest, cardamom and olive oil.
➌ Season the prawns with a little lemon zest and salt. For each prawn, spread a little sour cream (as glue) on a large green pak choi leaf. Place a prawn on top of each and wrap it up. For each chicken breast, put two of these small packages into the chicken breast pockets and fry the breasts.
➍ As soon as you have turned the chicken breasts for the first time, heat the wok to high temperature. Add the asparagus and stir well. Cut the remaining pak choi into coarse strips and add and fry.
➎ Deglaze with some soy and teriyaki sauce, add a little lemon juice and finally briefly stir in the peach slices and add half the passion fruit.
➏ As soon as the chicken breasts are cooked, cut them into thin strips and arrange them on the asparagus. Place the passion fruit seed and pomegranate mixture around them and serve.
Recipe by Marc Neugebauer
Marc Neugebauer has combined his hobby and his profession with his company "Live BBQ". The friendly Hesse native loves to use regional products and also uses chicken from regional and sustainable breeding in these recipes. www.live-bbq.de
Recipe from FIRE&FOOD 02/2023
