Lemongrass Chicken and Prawn Skewers and Vermicelli Noodle Lettuce Wraps

Protein-packed meals need not be heavy. These wraps combine crunchy lettuce, zingy flavours and minimal oil
Lemongrass Chicken and Prawn Skewers and Vermicelli Noodle Lettuce Wraps
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Lemongrass Chicken and Prawn Skewers and Vermicelli Noodle Lettuce Wraps
July 16, 2020
Preparation Time 30 minutes (plus resting time)
Cooking Time 25 minutes
Serves Makes 4
PHOTO BY Katelyn Allegra
RECIPE BY Katelyn Allegra
FOOD STYLING BY Katelyn Allegra & Cassandra Upton

INGREDIENTS

For the skewers

6 lemongrass stalks
2 tbsp spinneysFOOD Pure Sunflower Oil
4 lime leaves, chopped
2 tsp galangal
4 garlic cloves
Thumb-sized piece of ginger, roughly chopped
3 tbsp fish sauce
3 tsp soya sauce
50g spinneysFOOD Fresh Coriander, roughly chopped
250g spinneysFOOD Chicken Mince
250g prawns, shelled and minced
35g spinneysFOOD White Sesame Seeds
2 tbsp sesame oil

For the dipping sauce

90ml spinneysFOOD Bottled Drinking Water
2 tbsp soft brown sugar
Juice of ½ lime
2 tbsp fish sauce
2 tbsp soya sauce
½ tsp sesame oil
1 tsp ginger, grated
1 birds eye chilli, sliced

To serve

125g vermicelli rice noodles, cooked
2 heads butter lettuce, leaves removed
spinneysFOOD Fresh Coriander
spinneysFOOD Fresh Mint
Lime wedges

METHOD

  • 1

    Preheat a griddle pan and place over a high heat.

  • 2

    Using a small sharp knife, split 3 of the lemongrass stalks in half, lengthways. Set aside.

  • 3

    Finely chop the white part of the remaining lemongrass stalks and place in a small food processor with the lime leaves, galangal, garlic, ginger, fish sauce, soya sauce and coriander. Process to form a paste. Place the paste in two bowls.

  • 4

    Place the chicken in one bowl and the prawns in another, mix well to combine.

  • 5

    Using wet hands, divide the chicken and prawn mixtures each into 12 portions and shape each around the end of a lemongrass skewer. Allow the mix to rest in the refrigerator for at least 1 hour.

  • 6

    When ready to cook, roll the skewers in the sesame seeds, lightly brush with oil and cook, in batches, for 8 minutes, turning, or until charred and cooked through.

  • 7

    To make the dipping sauce, place the all the ingredients in a bowl and stir to dissolve the sugar.

  • 8

    To serve, place the vermicelli noodles in the lettuce cups and top with the skewers and garnish with the coriander, mint and lime wedges.

  • 9

    Serve with the sauce.

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