Name: Thai chicken in lettuce leaf cups
Prep time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 8 large iceberg lettuce leaves; 1 tablespoon kecap manis (sweet soy sauce); 1 tablespoon sesame oil; 1 tablespoon fresh lime juice; 1 large zucchini, roughly grated; 1 carrot, roughly grated; 2 green onions, thinly sliced; 1 red capsicum, thinly sliced; 400 gram (4 cups) shredded barbecue chicken; 1 tablespoon finely chopped mint leaves; 2 tablespoon roughly chopped coriander leaves; 2 tablespoon sweet chilli sauce

Ingredients

8 large iceberg lettuce leaves

1 tablespoon kecap manis (sweet soy sauce)

1 tablespoon sesame oil

1 tablespoon fresh lime juice

1 large zucchini, roughly grated

1 carrot, roughly grated

2 green onions, thinly sliced

1 red capsicum, thinly sliced

400 gram (4 cups) shredded barbecue chicken

1 tablespoon finely chopped mint leaves

2 tablespoon roughly chopped coriander leaves

2 tablespoon sweet chilli sauce

Method

1.Trim lettuce leaf edges with scissors to be uniform in size and place in a large bowl of iced water. Chill.

2.Meanwhile, combine kecap manis, sesame oil and lime juice in a large bowl. Add zucchini, carrot, green onions, capsicum, chicken, mint and half of coriander, and gently toss to combine.

3.Remove lettuce leaves from iced water and pat dry with paper towel. Divide among serving plates, top each leaf with chicken mixture and drizzle with combined sweet chilli sauce and remaining coriander. Serve immediately.

Kecap manis is a soy sauce that has been sweetened with palm sugar and is usually less salty than most soy sauces. It is available in the sauce sections of supermarkets. It can be substituted with 1 tablespoon dark soy sauce and 1 tablespoon brown sugar, simmered together in a small saucepan until sugar has dissolved. Cool before using.
Note

Women's Weekly Food