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Prawn and chicken lettuce cups with sweet chilli dressing
Prawn and chicken lettuce cups with sweet chilli dressing
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Prep Time:
5 minutes
Cook Time:
15 minutes
Total Time:
20 minutes
Indulge in zesty prawn and lettuce cups bursting with spicy-sweet chili flavor.
Ingredients:
  • 300g chicken mince
  • 300g peeled prawns, deveined
  • 18.40 gm sunflower oil
  • 3cm piece ginger, finely grated
  • 1 lemongrass stalk (inner core only), finely chopped
  • 1 red chilli, seeds removed, finely chopped
  • 1 green chilli, seeds removed, finely chopped
  • Zest and juice of 1 lime
  • 48.80 gm fish sauce
  • 40.00 ml light palm sugar, grated
  • 2 makrut lime leaves, finely shredded
  • 20.00 ml finely chopped coriander leaves
  • 20.00 ml finely chopped mint leaves
  • 2 baby cos, leaves separated
  • 40.00 ml fried Asian shallots
  • 3 long red chillies, seeds removed, chopped
  • 250ml rice vinegar
  • 165g caster sugar
  • 2 garlic cloves, roughly chopped
Instructions:
  • In a food processor, blend chili, rice vinegar, caster sugar, garlic, and 2 tsp salt until smooth. Pour the mixture into a saucepan and simmer over medium-low heat, stirring occasionally, for 10 minutes until it thickens. Let it cool before using.
  • Process chicken and prawns in a food processor until coarsely minced. Heat oil in a wok over high heat. Add the minced prawn mixture, ginger, lemongrass, chili, zest, juice, fish sauce, and sugar. Stir-fry for 3-4 minutes until cooked. Mix in makrut lime leaves and herbs. Serve in lettuce cups topped with fried shallots and sweet chili dressing.

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