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Vietnamese Pork and Prawn Lettuce Cups

Vietnamese Pork and Prawn Lettuce Cups

Serves 4

200g minced pork

250g prawns, peeled, coarsely chopped

1 stalk lemongrass, pale 

section only, finely chopped

1 garlic clove, finely chopped

¼ cup lime juice

1½ tbsp brown sugar

1 tbsp fish sauce

1 green mango, peeled, cut 

into matchsticks

1 carrot, peeled, cut into matchsticks

½ cup mint leaves

½ cup coriander leaves

1 tsp sesame oil

12 butter lettuce leaves

½ cup peanuts, toasted, coarsely chopped

Heat a wok over high heat. Add pork and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until mince changes colour. Add prawns, lemongrass and garlic. Cook for 2 minutes or until cooked through. Add half each of the lime juice, sugar and fish sauce. Toss to combine. Remove from heat.

Combine mango, carrot, mint and coriander in a large bowl. Add remaining lime juice, sugar and fish sauce. Add sesame oil. Toss to combine.

Spoon pork mixture and mango mixture among lettuce leaves. Sprinkle with peanuts to serve.

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