Stuck for dinner ideas? I always am, in fact my kids said that I am so predictable that they know what we are having on each night. How boring I thought! So from now on I am trying (and I say trying) to introduce a new recipe for meal time at least once a week.
I normally go to the butcher and fruit and vegetable shop on a Monday so there was no excuse for this one.
With light flavours and full of protein, zinc and antioxidants I cooked up a delicious dinner of lemongrass, chicken and prawn cups. Preparation time was on 25 minutes, it served four (perfect as Archer wouldn’t eat it anyway) and cooked and ready in 16 minutes. Everyone loved it and I will definitely make this again.
Ingredients
- 3cm piece of fresh ginger peeled and chopped
- 2 stalks of lemongrass trimmed and thinly sliced
- 2 cloves of garlic chopped
- 1 long red chilli, seeded and chopped, I used chilli flakes (1/2 teaspoon)
- 2 tsp lime rind, finely grated
- 1 tbs rice bran oil, I used vegetable oil
- 500 g chicken mince
- 250 g frozen green prawns, peeled and thawed.
- 1 1/2 tbs fish sauce
- 1 tbs soy sauce
- 1 tbs lime juice
- 1/2 cup fresh mint leaves chopped
- 12 leaves of iceberg lettuce
- lime wedges to serve and a few sprigs of mint
Method
- Place ginger, lemongrass, garlic, chilli and lime rind into a food processor.
- Process until finely chopped and transfer to a wok or large frying pan.
- Add oil and heat over medium heat cook for 2-3 minutes until fragrant.
- Place prawns in the food processor and process until finely chopped.
- Add chicken mince and prawn mince to the wok and increase the heat to high.
- Stir fry breaking it up with a wooden spoon until browned about 6 minutes.
- Add sugar, fish sauce and soy sauce. Stir fry for another 4-5 minutes until golden.
- Stir in lime juice and mint and serve in lettuce leaves.
- Top with mint sprigs and lime wedges.
I really hope you enjoy this recipe. It’s one you can have in Summer or Winter, tastes great and is soooo good for you.
