Ingredients
Paste
2 coriander roots, chopped coarsely
3 clove garlic, peeled
2 centimetre piece fresh ginger (10g), grated
10 white peppercorns
1 tablespoon sesame oil
300 gram chicken mince
1 tablespoon fish sauce
2 tablespoon lime juice
1 tablespoon grated palm sugar
1 tablespoon finely chopped vietnamese mint
1 tablespoon finely chopped fresh coriander
4 baby witlof, separated
Method
1. For paste, in small blender, spice grinder, or mortar and pestle, blend or pound ingredients together until finely chopped.
2. Heat oil in wok or large frying pan, add paste; cook, stirring, until fragrant.
3. Add chicken; cook, stirring, until browned all over.
4. Add sauce, juice and sugar to pan; simmer gently, uncovered, a few minutes or until thickened slightly. Stir in mint and coriander.
5. Divide mixture evenly among witlof leaves.
The chicken filling can be prepared several hours ahead; reheat filling and assemble close to serving time.
Note
Related
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