Minced Chicken and Prawn Lettuce Parcels

Name: Minced Chicken and Prawn Lettuce Parcels
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: Serves 6 (makes 8-10 parcels)
Cuisine: asian
Ingredients: 50g glass noodles; 2 tbsp vegetable oil; 3 garlic cloves finely chopped; 1 bird's-eye chilli finely chopped (seeds removed if you like it less hot); 2 lemongrass stalks, finely chopped (tender parts only, see 'Tip'); 10 green beans finely chopped; 1 medium carrot finely chopped; 140g minced chicken; 140g raw prawns peeled and chopped; 1 1/2 tbsp oyster sauce; 1 tbsp fish sauce; 1/2 tsp rice wine vinegar; 2 Baby Gem lettuces or 1 iceberg; 140g roasted peanuts coarsely crushed; lime wedges, to serve

5.00 (3)

⏱ 40 mins 🍽 Serves 6 (makes 8-10 parcels) 🌶 asian ✅ More effort 🏷 Snack

These fresh lettuce parcels are a vibrant Asian inspired snack or starter. A stir fry of minced chicken and chopped prawns is combined with glass noodles, green beans, carrot, and aromatic lemongrass and chilli. The mixture is seasoned with oyster and fish sauce, then spooned into crisp lettuce leaves and finished with crushed peanuts and a squeeze of lime. They are ideal for a buffet or as canapés, offering a delightful mix of textures and flavours in every bite.

Ingredients

50g glass noodles
2 tbsp vegetable oil
3 garlic cloves finely chopped
1 bird's-eye chilli finely chopped (seeds removed if you like it less hot)
2 lemongrass stalks, finely chopped (tender parts only, see 'Tip')
10 green beans finely chopped
1 medium carrot finely chopped
140g minced chicken
140g raw prawns peeled and chopped
1 1/2 tbsp oyster sauce
1 tbsp fish sauce
1/2 tsp rice wine vinegar
2 Baby Gem lettuces or 1 iceberg
140g roasted peanuts coarsely crushed
lime wedges, to serve

Method

Place the glass noodles in boiling water to soak for 5 mins, then drain and rinse under cold water. Snip the noodles into small pieces with scissors. Warm the oil in a wok, then fry the garlic, chilli and lemongrass until aromatic. Introduce the green beans and carrot, and stir fry for 2 mins until they soften slightly but remain crunchy.
Put the minced chicken into the wok, using a wooden spoon to break it up as it cooks with the vegetables. When the chicken becomes opaque and is nearly cooked, add the prawns. Season with the oyster sauce and fish sauce, plus some pepper, and cook everything for 1-2 mins.
Stir the prepared noodles into the wok, mixing thoroughly, and cook for 1 min more to ensure the chicken and prawns are fully cooked. Add the rice wine vinegar, give it a good mix, then remove from the heat. Leave the mixture to cool for 10 mins.
Gently separate the leaves from the lettuce. For iceberg lettuce, use scissors to trim away the soft green edge, following the leaf's curve to create a firm cup. Place spoonfuls of the cooled chicken mixture onto each lettuce leaf. Generously scatter over the crushed peanuts and finish with a squeeze of lime juice just before serving.

Nutrition (per serving)

Calories271 kcal

Fat15 g

Saturates3 g

Carbs14 g

Sugars5 g

Fibre2 g

Protein18 g

Sodium400 mg

Salt1 g

Recipe details

Skill levelMore effort

CategorySnack

Cuisineasian