VIETNAMESE COCONUT CHICKEN & LEMONGRASS NOODLES
SERVES 4 PREP 25 MINS + CHILLING COOK 15 MINS PER SERVE 2895kj COST $$$
500g chicken sausages
1 cup desiccated coconut
¼ cup chopped coriander leaves, plus
½ cup leaves, extra
200g dried rice vermicelli noodles
2 tbsp peanut oil
250g punnet grape tomatoes, halved
¼ pineapple, batons
1 Lebanese cucumber, spears
⅓ cup crushed peanuts
1 gem lettuce, trimmed, in leaves
⅓ cup coconut milk
⅓ cup finely grated palm sugar
¼ cup fish sauce
¼ cup lime juice
1 tbsp finely chopped lemongrass
1 tbsp chopped coriander stems
2 tsp chopped fresh ginger
1 small garlic clove, chopped
½ long red chilli, chopped (seeds optional)
1 Squeeze sausage mince from casings into a bowl. Mix with half coconut and coriander.
2 Using clean damp hands, shape mince mixture into 12, even-sized patties. Press into remaining coconut to lightly coat. Place on a tray. Chill.
3 Place noodles in a heatproof bowl. Cover with boiling water. Set aside 5 minutes to soften. Drain well.
4 LEMONGRASS DRESSING In a small food processor, combine all ingredients. Process until smooth.
5 In a frying pan, heat oil on high. Cook chicken patties 2-3 minutes each side, until cooked through.
6 In bowls, arrange noodles, tomatoes, pineapple and cucumber. Add hot patties. Scatter with nuts and extra coriander. Serve with lettuce and dressing.g