Minced chicken & prawn let­tuce parcels

Easy Cook - - WEEKEND MALAYSIAN -

‘This is easy to make, fun to eat – and ver­sa­tile. Here I serve it as a starter, but it’s great for canapés too. Al­ter­na­tively, you can put the whole wok in the mid­dle of the ta­ble with lots of let­tuce leaves and top­pings, and ask peo­ple to help them­selves.’

Serves 6 (makes 8-10 parcels) Prep 20 mins plus cool­ing Cook 20 mins £ 2.52 a por­tion 271 kcals, 15g fat, 3g sat. fat, 5g sugar

50g glass noo­dles 2 tbsp veg­etable oil 3 gar­lic cloves, fnely chopped 1 bird’s-eye chilli, fnely chopped (seeds

re­moved if you like it less hot) 2 lemon­grass stalks, fnely chopped

(ten­der parts only) 10 green beans, fnely chopped 1 medium car­rot, fnely chopped 140g minced chicken 140g raw prawns, peeled and chopped 1½ tbsp oys­ter sauce 1 tbsp fsh sauce ½ tsp rice wine vine­gar 2 Lit­tle Gem let­tuces or 1 ice­berg 140g roasted peanuts, coarsely crushed lime wedges, to serve

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.

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 fsh sauce and pep­per, and cook for 1-2 mins.

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.

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 foppy edge. You will be left with a frmer 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.

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