vietnamese grilled chicken in lettuce parcels
- Preparation and cooking time
- Total time
- Easy
- makes 30
Skip to ingredients
- 500g skinless chicken thigh filletspulsed to mince in a food processor or use chicken mince
- 3 shallotsfinely chopped
- 3 cloves garlicfinely chopped
- 3 stalks lemon grassfinely chopped
- 11/2 tsp cornflour
- a small bunch corianderfinely chopped
- 3 tbsp (available from most supermarkets) fish sauce
- golden caster sugar
- 1/2 small cucumberdiced
- to serve little gem lettuce leaves
- to serve sweet chilli sauce
- 1 red chillifinely sliced
Nutrition: per serving
- kcal0
- fat0g
- saturates0g
- carbs0g
- sugars0g
- fibre0g
- protein0g
- salt0g
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.
