Serves 4
300g chicken mince
300g peeled prawns, deveined
1 tbs sunflower oil
3cm piece ginger, finely grated
1 lemongrass stalk (inner core only), finely chopped
1 each red and green chilli, seeds removed, finely chopped
Finely grated zest and juice of 1 lime
2 tbs fish sauce
2 tbs light palm sugar, grated
2 kaffir lime leaves, finely shredded
1 tbs finely chopped coriander leaves
1 tbs finely chopped mint leaves
2 baby cos, leave separated
2 tbs fried Asian shallots
Sweet chilli dressing
3 long red chillies, seeds removed, chopped
1 cup (250ml) rice vinegar
3/4 cup (165g) caster sugar
2 garlic cloves, roughly chopped
For the dressing, place chilli, rice vinegar, caster sugar and garlic in a food processor with 2 tsp salt.
Whiz until smooth. Transfer to a saucepan and cook over medium-low heat, stirring occasionally, for 10 minutes or until thick.
Set aside to cool.
Pulse chicken and prawns in a food processor until a coarse mince.
Heat oil in a wok over high heat.
Add prawn mixture, ginger, lemongrass, chilli, zest and juice, fish sauce and sugar.
Stir-fry for 3-4 minutes until cooked.
Stir through kaffir lime leaves and herbs. Serve in lettuce cups with fried shallots and sweet chilli dressing.
