Friday - - Good Food -

Prep time 10 mins Cook­ing time 15 mins Serves 4

2 tbsp olive oil 2 gar­lic cloves, finely chopped 4 spring onions, finely chopped 2 lemon­grass stalks, very finely chopped 1 knob fresh gin­ger, peeled and grated 2 red chill­ies, seeded and finely chopped 200g chicken mince 2 tbsp fish sauce 1 tbsp ta­marind paste 2 tsp palm or brown sugar Small crispy let­tuce leaves (baby cos or gem), as cups 1/2 cup peanuts, chopped A hand­ful of fresh co­rian­der, roughly chopped Lime wedges, to serve

Heat the oil in a hot pan and sauté gar­lic, spring onions, lemon­grass, gin­ger and chill­ies to­gether un­til aro­matic. Re­move from the pan and keep aside. To the same pan, add the chicken mince and sauté with the fish sauce, ta­marind and sugar un­til crumbly and cooked, break­ing the lumps in the process. Add the cooked gar­lic mix­ture and check sea­son­ing. Sauté un­til the mince caramelises. Spoon the mince mix­ture into the let­tuce cups and sprin­kle with peanuts and co­rian­der. Place the let­tuce cups on a plate with lemon wedges on the side to serve.

Newspapers in English

Newspapers from UAE

© PressReader. All rights reserved.