Name: Thai chicken cups
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 2 tablespoon lemon juice; 2 tablespoon fish sauce; 1 teaspoon brown sugar; 1 tablespoon peanut or vegetable oil; 2 lemongrass stalks, pale section only, finely chopped; 2 clove garlic, crushed; 500 gram chicken mince; 1 red onion, finely chopped; 2/3 cup coriander leaves; 2/3 cup mint leaves; 1 iceberg lettuce, leaves separated; 1 lebanese cucumber, cut into ribbons; lime wedges, to serve

Ingredients

2 tablespoon lemon juice

2 tablespoon fish sauce

1 teaspoon brown sugar

1 tablespoon peanut or vegetable oil

2 lemongrass stalks, pale section only, finely chopped

2 clove garlic, crushed

500 gram chicken mince

1 red onion, finely chopped

2/3 cup coriander leaves

2/3 cup mint leaves

1 iceberg lettuce, leaves separated

1 lebanese cucumber, cut into ribbons

lime wedges, to serve

Method

1.Combine juice, fish sauce and sugar in a glass or ceramic bowl. Heat a wok or frying pan over high heat. Add oil; swirl to coat surface. Add lemongrass and garlic; stir-fry for 1 minute or until fragrant. Transfer to a heatproof bowl.

2.Reheat wok over high heat. Add mince; stir-fry, breaking up lumps, for 5 minutes or until browned. Return lemongrass mixture to wok with juice mixture, onion and herbs; toss to combine.

3.Spoon chicken into lettuce. Top with cucumber. Serve with lime wedges.

Serve with lemon wedges instead of lime. You can use 1 tablespoon lemongrass paste instead of stalks. Replace chicken with pork or beef.
Note

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Ingredients

Method

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