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How to make Prawn and chicken lettuce cups with sweet chilli dressing

Yield = 4
Prep time: 0:05
Cook time: 0:15
Total time: 0:20

Ingredients

  • 300g chicken mince
  • 300g peeled prawns, deveined
  • 1 tbs 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
  • 2 tbs fish sauce
  • 2 tbs light palm sugar, grated
  • 2 kaffir lime leaves, finely shredded
  • 1 tbs finely chopped coriander leaves
  • 1 tbs finely chopped mint leaves
  • 2 baby cos, leaves separated
  • 2 tbs fried Asian shallots

Sweet chilli dressing

  • 3 long red chillies, seeds removed, chopped
  • 1 cup (250ml) rice vinegar
  • 3/4 cup (165g) caster sugar
  • 2 garlic cloves, roughly chopped

Method

  • Step 1 For the dressing, place chilli, rice vinegar, caster sugar and garlic in a food processor with 2 tsp salt. Whiz until smooth. Transfer to a saucepan and cook over medium-low heat, stirring occasionally, for 10 minutes or until thick. Set aside to cool.
  • Step 2 Pulse chicken and prawns in a food processor until a coarse mince. Heat oil in a wok over high heat. Add prawn mixture, ginger, lemongrass, chilli, zest and juice, fish sauce and sugar. Stir-fry for 3-4 minutes until cooked. Stir through kaffir lime leaves and herbs. Serve in lettuce cups with fried shallots and sweet chilli dressing.