Chilli Spatchcock with snake bean salad

Name: Chilli Spatchcock with snake bean salad
Yield: Serves 6
Ingredients: 2 teaspoons shrimp paste, roasted; 2 cm (¾ in) piece fresh galangal; 5 large fresh green (or Anaheim) chilli peppers; 4 tablespoons Peanut (groundnut) oil; 2 cm (¾ in) piece fresh turmeric; Sea salt; 1 teaspoon shrimp paste; 8–10 red shallots (omit if unavailable); 4 small fresh red chilli peppers; 6 spatchcocks (small chickens), approximately 405 g (13 oz) each; 1 lemon grass stalk; Peanut oil for frying shallot chips; 2 garlic cloves; ½ cup grated or sliced fresh coconut; 1 teaspoon palm sugar; 1 teaspoon grated nutmeg; 5 red shallots or ½ red onion; 2 cm (¾ in) piece fresh ginger; 4 garlic cloves; 4 large fresh red chilli peppers; 185 g (6 oz) snake beans; 4 fresh kaffir lime leaves; Pinch of sea salt; ¾ cup (185 mL/6 fl oz) unsweetened coconut milk; 15 large fresh red chilli peppers; 2 tablespoons peanut oil; 90 g (3 oz) red aduki (adzuki) beans, soaked overnight; Freshly ground black pepper; 2 tablespoons coriander seeds, roasted and ground

Preparation info

Serves
6

Difficulty
Medium

Appears in

A Taste of Australia

By Victoria Alexander and Genevieve Harris

Published 1995

About

The longer you leave the spatchcocks in the marinade the better the flavour, from a minimum of 4 hours to 2 days if possible.

Ingredients

Marinade

15 large fresh red chilli peppers
5 large fresh green (or Anaheim) chilli peppers

Main course
Gluten-free

Method

TO MAKE MARINADE, roughly chop the chilli peppers. Peel and roughly chop the garlic. Place the chilli peppers, garlic and roasted shrimp paste in a food processor or blender and process, pouring in just enough peanut oil to achieve a fine paste. Rub the mixture over the spatchcocks and leave to marinate.

TO MAKE SALAD DRESSING, finely slice each chilli pepper from the tip