PRAWN AND CHICKEN LETTUCE CUPS WITH SWEET CHILLI DRESSING

Excite your tastebuds with the spicy sweet chilli flavour of these prawn and lettuce cups.

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
• Finely grated 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

  • 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.
  • 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.