Olive Magazine

vietnamese grilled chicken in lettuce parcels

Published: September 28, 2015 at 10:29 am
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  • Preparation and cooking time
    • Total time
  • Easy
  • makes 30

A lovely Asian canapé that’s not too spicy, but is wonderfully aromatic with a lemongrass and coriander marinade for the chicken. Let everyone put the lettuce parcels together themselves.

Nutrition:
NutrientUnit
kcal0
fat0g
saturates0g
carbs0g
sugars0g
fibre0g
protein0g
salt0g
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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.

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