Recipe By Jaxters
Ref: 957
Heading: Salads
Cuisine: Thai/Vietnamese
Food Type: Meat
No of Portions: 4
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Ingredients & Prep
600 g
Chicken mince
4 Banana shallots finely chopped
60 g
Fresh coriander chopped
50 ml
Lime juice
30 g
Fresh mint chopped
6 Garlic cloves finely grated
3 tbsp
Thai fish sauce
1 Lemongrass stalk cut into in 1/4s & bashed
4 Red chilli finely chopped
1 tbsp
Sesame oil
2 tbsp
Groundnut or veg oil for frying
Pickled Garnish
80 ml
Rice wine vinegar
40 ml
Water boiling
1/2 Cucumber slices at an angle
1 Red onion med finely sliced half moons
1 tbsp
Sweet chilli sauce
2 tsp
Fish sauce
Garnish
8 Lettuce leaves of choice
4 tbsp
Roast peanuts chopped
sprinkle
Fresh coriander leaves
Method
Step 1
First make the pickled garnish ahead of time, place onion & cucumber in a bowl, then in another bowl add vinegar, fish & sweet chilli sauces then pour in boiling water, mix then pour over onion & cucumber, coat the veg by mixing it all around, then cover with cling film, set aside for an hour.
Step 2
The chicken, have all ingredients ready prepared, heat a frying pan or wok on a med to high heat, add oil, lemongrass & shallots & stir fry for 1 minute, then add chicken, garlic & chilli, lime juice & stir fry for a further 5 minutes, then turn off the heat then add sesame oil, mint & coriander, mix together.
Step 3
Use the cold pickling liquid to dress the lettuce leaves then place 1 leaf on each serving plate, then spoon on chicken mince then place other leaf on the side of the plate with pickled onion & cucumber then sprinkle over the peanuts on the chicken mince & coriander.
Suggestion & Tips
You can use Beef or lamb mice if you prefer.