Lemongrass chicken and prawn cups
Ingredients • 3cm piece fresh ginger, peeled, chopped • 2 stalks lemongrass, trimmed, thinly slice…
Ingredients
• 3cm piece fresh ginger, peeled, chopped
• 2 stalks lemongrass, trimmed, thinly sliced
• 2 garlic cloves, chopped
• 1 long red chilli, seeded, chopped
• 2 teaspoons finely grated lime rind
• 1 tablespoon rice bran oil
• 3 (600g total) chicken breast fillets, roughly chopped
• 250g peeled frozen green prawns, thawed
• 1 1/2 tablespoons brown sugar
• 1 1/2 tablespoons fish sauce
• 1 tablespoon soy sauce
• 1 tablespoon lime juice
• 1/2 cup chopped fresh mint leaves
• 12 iceberg lettuce leaves, washed, dried
• Fresh mint sprigs and lime wedges, to serve
Method
1. Place ginger, lemongrass, garlic, chilli and lime rind in a food processor. Process until finely chopped. Transfer to a wok or large frying pan. Add oil. Heat over medium heat. Cook for 2 to 3 minutes or until fragrant.
2. Meanwhile, place chicken and prawns in food processor. Process until finely chopped. Add chicken mixture to wok. Increase heat to high. Stir-fry, breaking up with a wooden spoon, for 6 minutes or until browned.
3. Add sugar, fish sauce and soy sauce. Stir-fry for 4 to 5 minutes or until chicken mixture is golden and cooked through. Stir in lime juice and mint. Serve in lettuce leaves with mint sprigs and lime.
