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
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.