1Place water and cornflour OR rice powder into a small bowl, mix into a slurry, then add lime juice, fish sauce, and sugar. Mix to combine and set aside.
2Place water and cornflour OR rice powder into a small bowl, mix into a slurry, then add lime juice, fish sauce, and sugar. Mix to combine and set aside.
3Place water and cornflour OR rice powder into a small bowl, mix into a slurry, then add lime juice, fish sauce, and sugar. Mix to combine and set aside.
4Heat peanut oil in a wok (or heavy based fry pan) over medium-high heat.
5Heat peanut oil in a wok (or heavy based fry pan) over medium-high heat.
6Heat peanut oil in a wok (or heavy based fry pan) over medium-high heat.
7Add ginger, garlic, lemongrass, and chilli and sauté for 45 seconds to 1 minute until fragrant, being careful not to burn the garlic.
8Add ginger, garlic, lemongrass, and chilli and sauté for 45 seconds to 1 minute until fragrant, being careful not to burn the garlic.
9Add ginger, garlic, lemongrass, and chilli and sauté for 45 seconds to 1 minute until fragrant, being careful not to burn the garlic.
10Add the chicken and turn up the heat to high, cooking the chicken and breaking up the mince into small pieces.
11Add the chicken and turn up the heat to high, cooking the chicken and breaking up the mince into small pieces.
12Add the chicken and turn up the heat to high, cooking the chicken and breaking up the mince into small pieces.
13Once the chicken turns white and is almost cooked through (about 3 to 4 minutes), add the sauce and cook for 45 seconds to 1 minute to coat the chicken and thicken the sauce.
14Once the chicken turns white and is almost cooked through (about 3 to 4 minutes), add the sauce and cook for 45 seconds to 1 minute to coat the chicken and thicken the sauce.
15Once the chicken turns white and is almost cooked through (about 3 to 4 minutes), add the sauce and cook for 45 seconds to 1 minute to coat the chicken and thicken the sauce.
16Remove the wok from heat and stir through the onion, coriander/cilantro, and mint.
17Remove the wok from heat and stir through the onion, coriander/cilantro, and mint.
18Remove the wok from heat and stir through the onion, coriander/cilantro, and mint.
19Spoon filling into a bowl and serve with lettuce, peanuts, extra herbs, and lime wedges, allowing everyone to assemble their own lettuce wraps. Optionally, serve with Thai Peanut Satay Sauce.
20Spoon filling into a bowl and serve with lettuce, peanuts, extra herbs, and lime wedges, allowing everyone to assemble their own lettuce wraps. Optionally, serve with Thai Peanut Satay Sauce.
21Spoon filling into a bowl and serve with lettuce, peanuts, extra herbs, and lime wedges, allowing everyone to assemble their own lettuce wraps. Optionally, serve with Thai Peanut Satay Sauce.
Ingredients
2 tsp cornflour / cornstarch OR uncooked rice (any rice is fine)
2 tsp cornflour / cornstarch OR uncooked rice (any rice is fine)
2 tsp cornflour / cornstarch OR uncooked rice (any rice is fine)
3 tbsp water
3 tbsp water
3 tbsp water
2.5 tbsp lime juice
2.5 tbsp lime juice
2.5 tbsp lime juice
2 tbsp fish sauce
2 tbsp fish sauce
2 tbsp fish sauce
2 tsp brown sugar
2 tsp brown sugar
2 tsp brown sugar
2 tbsp peanut oil or other high smoke point cooking oil
2 tbsp peanut oil or other high smoke point cooking oil
2 tbsp peanut oil or other high smoke point cooking oil
1 tbsp fresh ginger, grated or very finely chopped
1 tbsp fresh ginger, grated or very finely chopped
1 tbsp fresh ginger, grated or very finely chopped
2 garlic cloves, large, minced
2 garlic cloves, large, minced
2 garlic cloves, large, minced
1 lemon grass stalk, white and very pale green part only, finely chopped
1 lemon grass stalk, white and very pale green part only, finely chopped
1 lemon grass stalk, white and very pale green part only, finely chopped
2 Thai or birds eye chilli, deseeded and finely chopped (adjust to taste)
2 Thai or birds eye chilli, deseeded and finely chopped (adjust to taste)
2 Thai or birds eye chilli, deseeded and finely chopped (adjust to taste)
1 lb chicken mince (ground chicken) OR pork
1 lb chicken mince (ground chicken) OR pork
1 lb chicken mince (ground chicken) OR pork
0.5 red onion, cut into 4 wedges then finely sliced
0.5 red onion, cut into 4 wedges then finely sliced
0.5 red onion, cut into 4 wedges then finely sliced
0.33 cup coriander/cilantro leaves, plus extra to garnish
0.33 cup coriander/cilantro leaves, plus extra to garnish
0.33 cup coriander/cilantro leaves, plus extra to garnish
0.33 cup mint leaves, plus extra to garnish
0.33 cup mint leaves, plus extra to garnish
0.33 cup mint leaves, plus extra to garnish
3 tbsp crushed peanuts (optional)
3 tbsp crushed peanuts (optional)
3 tbsp crushed peanuts (optional)
6 small to medium lettuce leaves (I used baby cos / romaine)
6 small to medium lettuce leaves (I used baby cos / romaine)
6 small to medium lettuce leaves (I used baby cos / romaine)
Extra lime wedges, chilli
Extra lime wedges, chilli
Extra lime wedges, chilli
Equipment
small bowlwokheavy based fry pan
Tips
Use chicken or pork mince for the filling.
Crisp or soft lettuce works for the wraps.
Serve with Thai Peanut Satay Sauce for an extra touch.