vietnamese grilled chicken in lettuce parcels
- Preparation and cooking time
- Total time
- Easy
- makes 30
Skip to ingredients
Ingredients
- 500g skinless chicken thigh fillets, pulsed to mince in a food processor or use chicken mince
- 3 shallots, finely chopped
- 3 cloves garlic, finely chopped
- 3 stalks lemon grass, finely chopped
- 11/2 tsp cornflour
- a small bunch coriander, finely chopped
- 3 tbsp (available from most supermarkets) fish sauce
- golden caster sugar
- 1/2 small cucumber, diced
- to serve little gem lettuce leaves
- to serve sweet chilli sauce
- 1 red chilli, finely sliced
Method
- STEP 1
Mix the chicken, shallots, garlic, lemon grass, cornflour, coriander and fish sauce in a bowl with some black pepper.
- STEP 2
Heat the oven to 200C/fan 180C/gas 6. With lightly oiled hands, shape the mixture into 4cm meatballs. Roll each meatball in sugar and put on a baking tray lined with foil. Bake for 15 minutes, shaking the pan a couple of times to evenly coat with the sugary caramel.
- STEP 3
To serve, put a meatball on a lettuce leaf and sprinkle with cucumber, coriander and chilli. Serve with a bowl of sweet chilli dipping sauce.
