Ping Coombes’ Spicy Minced Chicken and Lemongrass Parcels


Spicy and sumptuous, try 2014’s Masterchef winner’s, Ping Coombes‘ delectable spicy minced chicken and lemongrass parcels. A flavoursome treat, it’s the latest dish on her September menu at Chi Kitchen on Oxford Street and it’s perfect for a zesty dinner with a kick.

Serves 4

150g minced chicken
150g raw prawns, chopped
1 medium size carrot, finely chopped
10 green beans finely chopped
50g glass noodles
2 lemongrass, finely chopped, tender parts only
2 birds eye chillies, finely chopped
3 cloves of garlic, finely chopped
2 tablespoon of vegetable oil
150g peanuts, coarsely crushed
1 iceberg lettuce or 2 babygem lettuces
Wedges of lime to serve
For the seasoning:
1 ½ tbs oyster sauce
1 tablespoon fish sauce
A crack of black or white pepper
½ tsp of rice wine vinegar

1 Soak the glass noodles with boiling hot water and leave for 5 minutes. Drain and run under cold water. Using scissors, cut them into little pieces.
2 Heat oil in the wok, add garlic, chillies and lemongrass until fragrant, then add green beans and carrots. Stir fry for 2 minutes.
3 Add the chicken and break them into small pieces while mixing with the vegetables. Once the chicken turns opaque and start to cook through, add the prawns. Season with oyster and fish sauce.
4 Cook for another 1 -2 minutes. Add the noodles and mix well, cook for another minute and make sure chicken and prawns are cooked. Add rice wine vinegar, mix well and turn off the heat. Set aside and cool for 10 minutes.
5 Peel the leaves of the lettuce carefully. Using scissors, following the curve of the leave, cut away any floppy part of the leaf, leaving you with the firmer section (which acts like a cup). Spoon the mixture on the lettuce and sprinkle liberally with peanuts.
6 Squeeze a little lime juice on top before serving.

Recipe courtesy of MALAYSIA: Recipes from a Family Kitchen by Ping Coombes, published by Orion, Photography (c) Laura Edwards.  This Sang Choi Pau dish is also available to try throughout September at the Chi Kitchen. Click here for more.

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