Spicy Mince Chicken and Lemongrass Parcel
Serves 4 – 6 people
150g minced chicken
150g raw prawns, chopped
1 medium size carrot, finely chopped
10 green beans finely chopped
50g glass noodles
2 lemongrass, finely chopped, tender parts only
2 birds eye chillies, finely chopped
3 cloves of garlic, finely chopped
2 tablespoon of vegetable oil
150g peanuts, coarsely crushed
1 iceberg lettuce or 2 babygem lettuces
Wedges of lime to serve
1 ½ tbs oyster sauce
1 tablespoon fish sauce
A crack of black or white pepper
½ tsp of rice wine vinegar
Soak glass noodles with boiling hot water and leave for 5 minutes. Drained and run under cold water. Using a scissors cut them into little pieces.
Heat oil in the wok, add garlic, chillies and lemongrass until fragrant, add green beans and carrots. Stir fry for 2 minutes until vegetables lose their rawness but maintain the crunch
Add the chicken and break them into small pieces while mixing with the vegetables. Once the chicken turns opaque and start to cook through, add the prawns. Season with oyster and fish sauce. Cook for another 1 -2 minutes
Add the noodles and mix well, cook for another minute and make sure chicken and prawns are cooked. Add rice wine vinegar, mix well and turn off the heat. Set aside and cool for 10 minutes.
Peel the leaves of the lettuce carefully. Using scissors, following the curve of the leave, cut away the green floppy leave. You are then left with a firmer section, which acts like a cup. Spoon the mixture on the lettuce and sprinkle liberally with peanuts. Squeeze a little lime juice on top before eating.
Tips: If the iceberg lettuce is too fiddly, use baby gem lettuces. They make smaller but more parcels. You can serve this with other lettuces too. You can include other toppings like prawn crackers, crispy shallots and chilli oil
Credit: The Sang Choi Pau dish is available throughout September at Chi Kitchen, www.chikitchen.co.uk Recipe from MALAYSIA: Recipes from a Family Kitchen by Ping Coombes, published by Orion, Photography (c) Laura Edwards.