Look at me go! Two Asian dishes in a row!! Now this was seriously good, very light, healthy and easy to prepare. Plus fun to eat! Pair these with the noodle salad below and you've got yourself a fabulous summer dinner.
300g chicken mince
1 tbsp peanut oil
1 stick lemongrass (white part only), finely chopped
1 red chilli, seeded and finely chopped
1/2 red onion, finely chopped
1 small carrot, julienned
1 handful bean shoots
3/4 cup chicken stock
1 lime, juiced
1 tbsp fish sauce
1 tbsp soy sauce
1 tbsp grated palm sugar
1/2 cup coriander, chopped
1/3 cup mint, chopped
1/3 cup chopped peanuts
1 baby cos or small iceberg lettuce, leaves separated
Heat a wok over high heat, add oil, chilli, lemongrass and onion and stir fry for 2 minutes. Add the chicken mince and fry for a further 5 minutes, breaking up any lumps as it cooks.
Add the chicken stock and bring to the boil then reduce heat and simmer for approximately 15 minutes until the stock is absorbed. Stir through the lime juice, soy and fish sauces, palm sugar, herbs, carrot, bean shoots and peanuts.
Carefully spoon the chicken mixture into the lettuce cups and arrange on a serving platter. Serve at room temperature.
Serves 4
2 comments:
I need to come over for these again. Immediately.
Wow I love lettuce wraps so I could definitely make this one night. I'll use turkey. Thanks!
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