Chicken in a bag
An easy dish, perfect for staggered mealtimes
Lettuce rolls
- Preparation and cooking time
- Prep: -
- Easy
- Serves 8 - 10
Skip to ingredients
- 4 Cos lettuces
- 1 small unripe mangopeeled
- 1 carrotpeeled
- ½ grapefruitsegmented and cut into pieces
- small bunch radishessliced
- 3 spring onionssliced into long strips
- handful corianderleaves
- handful kaffir lime leaves(optional)
- 50g beansprout
- heaped tbsp roasted peanutschopped
For the dressing
- 1 small red Thai chilli
- 2 tbsp palm sugaror light brown sugar
- 2 tbsp fish sauce
- 2 tbsp limejuice
Nutrition: per serving
- kcal86
- fat3g
- saturates1g
- carbs13g
- sugars4g
- fibre4g
- protein4g
- salt0.77glow
Method
step 1
For the dressing, pound the chilli and sugar to a paste using a pestle and mortar. Add the fish sauce and lime juice, continue to pound until well mixed.
step 2
Run the lettuce under cold water. Remove and discard the two outer leaves. Peel the other leaves away one at a time until you get to the smaller ones - set these aside. Put the outer leaves in a big food bag in the fridge for another time.
step 3
Shred the mango and the carrot into sticks using a food processor, or a sharp knife. Mix the mango, carrot, grapefruit, radishes and spring onions together with the herbs, beansprouts and peanuts. Mix in the dressing and leave to sit for 2 mins. Serve in a bowl next to the pile of reserved lettuce leaves. Spoon the salad into the lettuce leaves and eat with your hands.
