Recipe: Thai Lettuce Cups
Whether it is a pre-dinner snack or a light summer dinner, these fresh and tasty Thai Lettuce Cups make being healthy, easy!
Prep time: 20 minutes
Cooking time: 10 minutes
4 tablespoons light soy sauce
1 tablespoon rice vinegar
2 tablespoons fish sauce
2 tablespoon brown sugar
2 tablespoons sesame oil
Juice 1/2 lime
2 tablespoons vegetable oil
1/2 cup thinly sliced shallots, white and light green parts
1 1/2 tablespoons fresh finely grated ginger
2 cloves garlic, crushed
2 red birds eye chillies, deseeded and finely chopped
1 kg chicken mince
Iceberg lettuce leaves for serving
1 cup fresh beansprouts
Fresh coriander leaves
Large red chillies, thinly sliced
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- Combine soy sauce, rice vinegar, fish sauce, brown sugar, sesame oil and lime juice in a bowl and set aside.
- Heat a wok or large non stick frying pan over medium to high heat. Add vegetable oil. Add the shallots, ginger, garlic and chillies. Cook for 1-2 minutes, stirring constantly until fragrant.
- Add the chicken mince and cook stirring occasionally until the chicken is no longer pink, about 5 minutes. Add the soy sauce mixture and cook for a further 1-2 minute, or until the sauce has reduced.
- To serve, spoon about 1/2 cup of warm chicken mixture into each lettuce cup and top with some beansprouts, coriander and sliced chilies.