Servings: 4
Preparation: 40 minutes
Cooking time: 10 minutes
Ingredients
1 lemongrass stem (white part only), sliced
3 shallots, roughly chopped
4 garlic cloves, roughly chopped
2 tbs peanut oil
400g minced chicken
200g green beans, chopped
2 tbs toasted rice powder
2/3 cup chopped coriander, plus extra sprigs to serve
2/3 cup chopped mint, plus extra sprigs to serve
Salt flakes to season, if needed
Steamed rice to serve
½ butter/oak lettuce
250g baby cucumbers, cut into wedges
Fried shallots to serve
LIME DRESSING
6 cubes of Naked Rivals lime juice, thawed
2 tbs fish sauce
2 tbs brown sugar
2-3 long red chillies, seeds removed and finely chopped
Method
- In a small food processor, combine lemongrass, shallots and garlic and pulse to finely chop.
- In a wok or large frying pan, heat oil over high heat. Add chicken and cook for 5-6 minutes, breaking up lumps, until browned.
- Add lemongrass mixture and beans to the chicken and cook for 2-3 minutes. Remove wok or pan from the heat.
- For the Lime Dressing, combine lime juice, fish sauce, sugar and chilli in a small bowl and stir to dissolve sugar.
- Add dressing, rice powder and herbs to the chicken and stir through. Season with salt if needed.
- Serve steamed rice in bowls and top with chicken and fried shallots. Serve lettuce, a few extra sprigs of herbs and cucumber beside.
Notes:
Toasted rice powder is available in specialty Asian grocers. To make your own, toast 1/3 cup of glutinous rice in a large frying pan over medium heat until golden. When completely cool, use a small food processor or mortar and pestle to grind to a fine crumb consistency. Store in a sealed jar at room temperature for up to 2 weeks or in the fridge for up to 2 months.
Leave the seeds in the chilli if you like the heat.
Handy Tip:
Minced pork is also delicious to use in this recipe.