Ingredients
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2 eschalots, thinly sliced
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1 garlic clove, crushed
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1 small red chilli, thinly sliced
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1 tablespoon brown sugar
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2 tablespoons fish sauce
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400g smoked chicken breast, shredded
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2 spring onions, finely chopped
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2 tablespoons shredded coconut, toasted
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12 cos lettuce leaves
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1/2 lime, peeled, pith removed, flesh finely chopped
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2 tablespoons salted peanuts, chopped
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2 kaffir lime leaves, finely shredded
Method
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1Place the eschalot, garlic, chilli, sugar, fish sauce and 2 tablespoons water in a saucepan over medium heat and bring to the boil, stirring constantly to dissolve sugar. Simmer for 3 minutes, stirring, until reduced by half to a light caramel syrup. Remove from heat and stir in chicken, spring onion and 1 tablespoon shredded coconut until combined.
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2Top each lettuce leaf with 1 tablespoon smoked chicken mixture, and scatter with lime, peanuts, kaffir lime leaves and the remaining 1 tablespoon shredded coconut.
Source: taste.com.au
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