Serves 4
vegetable oil 1 tbsp
shallots 3, finely chopped
lemongrass 2 stalks (soft inner part only), finely chopped
red chillies 2, 1 finely diced and 1 sliced
chicken mince 400g
limes 4, juiced
soft brown sugar 2 tbsp (try Tate & Lyle available at gourmet stores)
fish sauce 2 tbsp (try Woh Hup available at gourmet stores)
iceberg lettuce leaves 3 small, shredded
carrots 2, julienned
mint leaves a large handful
Add the oil to a non-stick frying pan. When hot, add shallots, lemongrass and chillies. Cook for 3 minutes, then tip in the mince and cook, breaking up with the back of a spoon, until brown and cooked through.
Meanwhile, mix together the lime juice, brown sugar and fish sauce, stirring until the sugar has dissolved. Pour half over the mince and bubble for 1 minute.
Mix the remaining ingredients, saving a small handful of mint for garnish, with the rest of the dressing. Top with the chicken mix and sprinkle over chilli slices and mint leaves.