Lettuce leaves make wonderful cups for this Vietnamese Pork and Prawn mixture. Lime juice, brown sugar and fish sauce give the sour, sweet and salty flavour we love about Vietnamese cooking. Treat your friends to a delicious platter of Vietnamese Pork and Prawn Lettuce Cups at your next gathering.
Vietnamese Pork and Prawn Lettuce Cups Recipe
Serves 4
Ingredients:
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
Method:
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.
