Crispy chicken and shrimp, tossed with long grain rice, fresh salad leaves and aromatics.
Whisk together the olive oil, soya sauce, honey, red chilly flakes crushed ginger, vinegar, salt and pepper. Add half this mixture to the shrimp and chicken and keep aside. The other half is the dressing for the salad.
In a pan, over heat, stir fry the chicken and shrimp with a little oil till browned. Add the shredded spring onions and cook for another 2-3 mins.
Add the boiled Basmati Rice and continue to saute on low heat for another 2 mins. Keep aside.
Take the Boiled Basmati Rice, the chicken and shrimp mixture and serve in bowls.
Add some dressing over this and top with lettuce and crushed peanuts.