Vietnamese Lemongrass, Chicken and Prawn Wraps Recipe

For a wonderful sharing starter or healthy lunch recipe, give this flavoursome healthy chicken recipe a try this week and you’ll be impressed with all the wonderful flavours.

HOW TO MAKE VIETNAMESE LEMONGRASS, CHICKEN AND PRAWN WRAPS

Ingredients

• 4 skinless chicken breast fillets
• 400g (14oz) raw prawns
• little oil, for stir-frying
• 3cm (11/4in) piece ginger, grated
• 2 stalks lemongrass, finely sliced
• 1 each red and green chilli, diced
• zest and juice 1 lime
• 2tbsp Thai fish sauce
• 2tbsp palm (or soft brown) sugar
• fresh coriander and mint sprigs
• baby romaine, cos or Iceberg lettuce, to serve

For the dipping sauce:

• 150g (5oz) caster sugar
• 150ml (1/4pt) rice vinegar
• 3 fat chillies, chopped, a mix of red and green

Method

1. First make the dipping sauce. In a small saucepan, dissolve the sugar in the rice vinegar over a gentle heat. Add the chillies, then set aside.
2. Put the chicken and prawns into a food processor and pulse until minced, but not long enough to form a pulp. Heat a large wok, add the oil, the chicken and prawns. Stir for a few minutes, then add the ginger, lemongrass, chillies, lime zest and juice, fish sauce and palm sugar. Stir-fry until the chicken and prawns are cooked through and all the flavours are well combined.
3. To serve, put the chicken mix into a bowl. On a platter, add sprigs of coriander and mint, the lettuce leaves and bowls of dipping sauce. Simply add some chicken to a lettuce leaf with a sprig each of mint and coriander, then roll up and dip into the sauce.