STANDARD RECIPE 2
Lemongrass chicken rolls
2 tablespoons lime juice
1 tablespoon lemongrass paste
1 1/2 teaspoons fish sauce
2 garlic cloves, crushed
650g chicken thigh fillets, trimmed
2 tablespoons white wine vinegar
1 1/2 teaspoons caster sugar
2 French shallots, peeled, halved, thinly sliced
2 small carrots, peeled, grated
1 Lebanese cucumber, seeded, cut into matchsticks
4 x 15cm-pieces French breadstick (baguette), split
65g (1/4 cup) whole-egg mayonnaise
1/4 teaspoon finely grated lime rind
1 teaspoon lime juice
Fresh coriander sprigs for garnish
Combine lime juice, lemongrass, fish sauce and garlic in a dish and season with pepper.
Add the chicken and turn to coat.
Cover and place in a fridge for 10 minutes to marinate.
Meanwhile, whisk the vinegar and sugar in a bowl and season. Stir in shallot. Set aside for 5 minutes
to develop the flavours. Stir in the carrot and cucumber.
Preheat a grill to medium-high. Cook the chicken; turning it until cooked (usually around 15
Transfer to a plate and cover. Rest for 5 minutes; then cut into 1cm-thick slices.
Cook the bread on a grill, turning for 2 minutes.
Combine the mayonnaise, lime rind and juice in a bowl, and season. Spread it over the bread, and
fill with chicken and salad.
Garnish with sprigs of fresh coriander.
The commercial time constraint and deadline for the above dish is 45 mins.
SITHCCC003 Prepare and present sandwiches – Student Copy
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