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Chilli stir-fried duck with a cucumber salad fresh lime and crispy shallots

Chilli stir-fried duck with a cucumber salad fresh lime and crispy shallots

Servings 4


  • 1 store bought cooked peking duck meat removed and shredded
  • 2 T Simon Johnson stir-fry chilli paste plus extra to serve
  • 1/2 cup Simon Johnson coconut cream
  • 2 T fresh lime juice
  • 3 Simon Johnson kaffir lime leaves shredded
  • 2 Lebanese cucumbers cut into wedges
  • Simon Johnson fried shallots to serve
  • steamed jasmine rice to serve


  • Heat a large non-stick frying pan or wok over high heat. Add chilli paste and cook for 1 minute or until fragrant.
  • Add coconut cream, fresh lime and Kaffir lime and cook stirring for 3-4 minutes or until reduced and thickened.
  • Place cucumber onto a platter and top with baby basil and crispy shallots.
  • Serve with fresh lime wedges and extra chilli sauce if desired.


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