Vietnamese Lemongrass, Chicken and Prawn Wraps Recipe

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serves: 6 - 8
Prep: 10 min
Cooking: 15 min

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.



  • 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


  • 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.

  • 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.

  • 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.

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(48 ratings)
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