Recipe
Lemon Grass Lamb In Lettuce Cups Recipe
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- 1 tbsp fresh ginger, thinly sliced .
- 100 g rice vermicelli .
- 2 tbsps lemongrass, finely sliced .
- 1/4 c fish sauce .
- 1/4 c sweet chili sauce .
- 4 kaffir lime leaves, thinly sliced .
- 2 tbsps peanut oil .
- 1 carrot .
- 4 garlic cloves, crushed .
- 1 tbsp lime juice .
- 8 leaves iceberg lettuce .
- 1/4 c fresh chives, coarsely sliced
Directions
- Step #1 Place lettuce in large bowl of iced water & stand 10 mins, drain & pat dry.
- Step #2 Meanwhile, place vermicelli in large heatproof bowl & cover with boiling water.
- Step #3 Stand until just tender; drain.
- Step #4 Cut carrot into long thin strips.
- Step #5 Heat half the oil in wok; stir fry lamb, in batches, until browned all over.
- Step #6 Cover up to keep warm.
- Step #7 Heat remaining oil; stir fry carrot til just tender.
- Step #8 Add garlic, ginger, lemongrass & lime leaves; stir fry until the lemongrass softens.
- Step #9 Return lamb to wok with vermicelli, sauces & half the chives, juice, stir fry til heated through.
- Step #10 Place two lettuce leaves on each serving plate; divide lamb mixture amoung leaves & sprinkle with remaining chives.
- Enjoy the Lemon Grass Lamb in Lettuce Cups recipe
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