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Lemongrass chicken and prawn cups
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Prep Time:
25 minutes
Cook Time:
16 minutes
Total Time:
41 minutes
Make quick and healthy lemongrass chicken and prawn cups in 1 hour.
Ingredients:
  • 3cm piece fresh ginger, peeled, chopped
  • 2 stalks lemongrass, trimmed, thinly sliced
  • 1 long red chilli, seeded, chopped
  • 2 tsp finely grated lime rind
  • 18.40 gm rice bran oil
  • 3 (600g total) chicken breast fillets, roughly chopped
  • 250g peeled frozen green prawns, thawed
  • 24.00 gm brown sugar
  • 36.60 gm fish sauce
  • 21.00 gm soy sauce
  • 21.00 gm lime juice
  • 125.00 ml chopped fresh mint leaves
  • 12 iceberg lettuce leaves, washed, dried
  • Fresh mint sprigs, to serve
  • Lime wedges, to serve
Instructions:
  • In a food processor, combine ginger, lemongrass, garlic, chili, and lime rind. Pulse until finely chopped. Transfer the aromatic mixture to a wok or large frying pan, then add oil. Cook over medium heat for 2 to 3 minutes until fragrant.
  • Next, combine the chicken and prawns in a food processor and pulse until finely chopped. Transfer the mixture to a hot wok, increase the heat, and stir-fry for about 6 minutes, breaking it up with a wooden spoon until nicely browned.
  • Combine sugar, fish sauce, and soy sauce, then stir-fry until chicken mixture is golden and fully cooked, about 4 to 5 minutes. Finish by mixing in lime juice and fresh mint. Serve the flavorful mixture in lettuce leaves garnished with mint sprigs and lime for a delightful presentation.

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