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Minced chicken & prawn lettuce parcels

Minced chicken & prawn lettuce parcels

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus cooling
  • More effort
  • Serves 6 (makes 8-10 parcels)

These bite-sized lettuce cups are packed with fresh Asian flavours such as lemongrass and chilli - perfect as a light starter or canapés

Nutrition: per serving
NutrientUnit
kcal271
fat15g
saturates3g
carbs14g
sugars5g
fibre2g
protein18g
salt1g
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Ingredients

Method

  • STEP 1

    Soak the glass noodles in boiling water and leave for 5 mins, then drain and run under cold water. Using scissors, cut into little pieces. Heat the oil in a wok, add the garlic, chilli and lemongrass and fry until fragrant. Add the green beans and carrot, and stir-fry for 2 mins until the vegetables lose their rawness but maintain their crunch.

  • STEP 2

    Add the chicken mince and break into small pieces with a wooden spoon while mixing with the vegetables. Once the chicken turns opaque and starts to cook through, add the prawns. Season with oyster and fish sauce, and pepper, and cook for 1-2 mins.

  • STEP 3

    Add the noodles, mix well, cook for 1 min more making sure that the chicken and prawns are cooked. Add the rice wine vinegar, mix well and turn off the heat. Set aside and cool for 10 mins.

  • STEP 4

    Peel the leaves off the lettuce carefully. If using iceberg lettuce, use scissors and, following the curve of the leaf, cut away the green floppy edge. You will be left with a firmer section, which acts like a cup. Spoon the chicken mixture onto the lettuce and sprinkle liberally with peanuts. Squeeze a little lime juice all over before serving.

RECIPE TIPS
PREPARING LEMONGRASS

Peel off the first layer and use the bottom, less fibrous part only, discarding the top 5cm. Any leftovers freeze well.

Goes well with

Recipe from Good Food magazine, November 2014

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A star rating of 5 out of 5.2 ratings
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