Ingredients 500 g chicken mince
¼ cup water
3 sprigs of fresh coriander, chopped
3 sprigs fresh mint. chopped
1 very small red onion
2 spring onions, chopped
¼ cup lime juice
1½ tbsp soy sauce
1½ tbsp fish sauce
¾ tbsp sweet chilli sauce
1 clove garlic, crushed
1½ tsp brown sugar
1 tbsp chopped lemongrass (optional)
¼ cup roasted peanuts-I used salted
1 tbsp coriander, for garnish
1 tbsp chopped roasted peanuts extra, for garnish
Wash and dry the lettuce leaves, and arrange on a serving platter or individual plates.
Combine the lime juice, soy, fish and chilli sauces, garlic, brown sugar, some salt and lemongrass in a small bowl. Mix well.
Mix the chopped coriander and mint, cut the red onion into thin slices and add the chopped spring onions.
Heat some oil in frypan and add the mince and water. Cook over medium heat for about 10 minutes or until cooked through and almost all of the liquid has evaporated. Break up any lumps as it is cooking.
Transfer chicken to a bowl and stir in the chopped coriander, mint, onion and spring onions.
Add the combined lime juice mixture and mix well.
Just before serving on top of a lettuce leaf, stir in the peanuts, sprinkle with extra coriander leaves and peanuts.