Minced chicken & prawn lettuce parcels
‘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.