A recipe from the Good Food collection.
1 cos (romaine) lettuce
2 tablespoons oil
1.3 kg (3 lb 10 oz) minced (ground) chicken
1 small handfull coriander (cilantro) leaves, finely chopped
1 small handful mint, finely chopped
1 small red onion, sliced
3 spring onions (scallions), chopped
80 ml (2 3/4 fl oz/ 1/3 cup) lime juice
2 tablespoons soy sauce
2 tablespoons fish sauce
1 tablespoon sweet chilli sauce
2 garlic cloves, crushed
2 teaspoons soft brown sugar
1 tablespoon finely chopped lemongrass, white part only
40 g (1 1/2 oz/1/4 cup) roasted peanuts
1. Wash and dry the lettuce leaves thoroughly. Arrange on a platter.
2. Heat the oil in a heavy-based frying pan. Add the minced chicken and 80 ml (2 1/2 fl oz/ 1/3 cup) water. Cook over medium heat for 5 minutes, or until the chicken is cooked and almost all the liquid has evaporated. Break up any lumps as the chicken cooks. Remove from the heat.
3. Transfer the chicken to a bowl. Stir in the coriander, mint, onion and spring onion.
4. Combine the lime juice, soy sauce, fish sauce, sweet chilli sauce, garlic, brown sugar and lemongrass in a small bowl. Season with salt and mix well. Stir into the chicken mixture. Just before serving, stir in the peanuts. Serve on the lettuce leaves.