Vietnamese Lemongrass, Chicken and Prawn Wraps Recipe
First make the dipping sauce. In a small saucepan, dissolve the sugar in the rice vinegar over a gentle heat. Add the chillies, then set aside.
Put the chicken and prawns into a food processor and pulse until minced, but not long enough to form a pulp. Heat a large wok, add the oil, the chicken and prawns. Stir for a few minutes, then add the ginger, lemongrass, chillies, lime zest and juice, fish sauce and palm sugar. Stir-fry until the chicken and prawns are cooked through and all the flavours are well combined.
To serve, put the chicken mix into a bowl. On a platter, add sprigs of coriander and mint, the lettuce leaves and bowls of dipping sauce. Simply add some chicken to a lettuce leaf with a sprig each of mint and coriander, then roll up and dip into the sauce.
Video: How to make Vietnamese Lemongrass Chicken Salad | Recipe by Plated Asia
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