vietnamese grilled chicken in lettuce parcels

Name: vietnamese grilled chicken in lettuce parcels
Total time: 30 min
Ingredients: skinless chicken thigh fillets 500g, pulsed to mince in a food processor or use chicken mince; shallots 3, finely chopped; garlic 3 cloves, finely chopped; lemon grass 3 stalks, finely chopped; cornflour 11/2 tsp; coriander a small bunch, finely chopped; fish sauce 3 tbsp (available from most supermarkets); golden caster sugar; cucumber 1/2 small, diced; little gem lettuce leaves to serve; sweet chilli sauce to serve; red chilli 1, finely sliced

30 minutes
makes 30
Easy

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.

September 28, 2015 at 10:29 am

Ingredients

skinless chicken thigh fillets 500g, pulsed to mince in a food processor or use chicken mince
shallots 3, finely chopped
garlic 3 cloves, finely chopped
lemon grass 3 stalks, finely chopped
cornflour 11/2 tsp
coriander a small bunch, finely chopped
fish sauce 3 tbsp (available from most supermarkets)
golden caster sugar
cucumber 1/2 small, diced
little gem lettuce leaves to serve
sweet chilli sauce to serve
red chilli 1, 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.