9 October 2014

Vietnamese Minced Chicken and water chestnuts in baby gem cups

Looking for the perfect snack that's simple and quick to make, healthy and yet still tastes special and full of flavour. It's also a great pre dinner canapé that will have your friends and family "ooing and ahhing" in appreciation


1 Tbsp Rapeseed Oil
3 Garlic cloves minced
3 Red Chillies ( deseeded and finely chopped)
500 g Minced chicken thighs (or pork or turkey)
80 g Brown Sugar
1 Tbsp Fish Sauce
Zest and Juice of 1 Lime
2 Lime leaves ( finely chopped)
2 Little gem heads
Handful of mint and coriander
Handful of toasted peanuts ( roughly chopped)
5 cms of Ginger root ( grated )
1 Tblsp Light Soy Sauce
1 Can Water Chestuts ( chopped)


Heat oil in a pan and fry garlic chillies and ginger for about a minute. Add minced meat breaking it up with a wooden spoon as you go. Then add fish sauce, soy, lime juice and zest and brown sugar and chopped lime leaves. Cook for approximately 5 minutes until ingredients are well combined and you are satisfied that the chicken is well cooked through. Finally add the water chestnut and cook for a further two minutes. ( See photo ). Allow to cool to room temperature. Prepare lettuce by carefully separating leaves. Place a dessert spoon of the mixture into each leave cup and garnish with chilli strips, crushed peanuts and coriander.

Posted by incredibly fed

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