COCONUT CHICKEN SAN CHOY BAU
SERVES 8 PREP 15 MINUTES COOK 10 MINUTES
DELICIOUS AND AUSPICIOUS, THESE
CHICKEN-FILLED LETTUCE CUPS ARE
ASSOCIATED WITH WEALTH
100g rice vermicelli noodles 1 tablespoon peanut oil 500g chicken mince 2 kaffir lime leaves, deveined, shredded 1½ tablespoons red curry paste 1 small red capsicum, cut into 1cm pieces ¾ cup coconut cream 1 tablespoon Squid Brand Fish Sauce 1 carrot, cut into matchsticks 8 large iceberg lettuce leaves 1 cup bean sprouts, trimmed ½ cup fresh coriander leaves ½ cup fresh mint leaves, torn ½ cup fried shallots
1 Place noodles in a large heatproof bowl. Cover with boiling water. Set aside for 10 minutes or until softened. Drain. 2 Meanwhile, heat a wok over high heat. Add oil. Swirl to coat. Add mince. Stir-fry, breaking up any lumps, for 4 to 5 minutes or until lightly browned. 3 Add lime leaves and curry paste. Stir-fry for 1 minute or until fragrant. Add capsicum. Stir-fry for 1 minute. Add coconut cream. Bring to the boil. Reduce heat to low. Simmer for 2 to 3 minutes or until sauce thickens. Stir in fish sauce and carrot. Remove from heat. 4 Arrange lettuce leaves on a serving platter. Divide noodles among lettuce leaves. Top with mince mixture. Sprinkle with bean sprouts, coriander, mint and fried shallots. Serve. NUTRITION: (per serve) 819kj; 11.3g fat; 5.7g sat fat; 14.3g protein; 8.1g carbs; 2.9g fibre; 50mg chol; 552mg sodium.