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

LEMONGRASS DRESSING

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