Chilli and tamarind chicken in lettuce cups

1 garlic clove, peeled and chopped

2 red chillies, deseeded and chopped

2 shallots, peeled and sliced

1kg chicken mince

½ chinese cabbage, finely shredded

200g green beans, cut into 1cm pieces

½ cauliflower, cut into small flowerets

2 tbsp tamarind puree

1 tbsp fish sauce

1 handful coriander leaves

1 lime, juiced

2 iceberg lettuce, pulled apart into cup shapes and washed


In a large wok or frypan, sauté in a little oil the garlic, chilli and shallot until fragrant. Add the chicken mince and stir constantly until all the chicken is well cooked. Add the cabbage, green beans and cauliflower and sauté for a further 5 minutes or until the cauliflower is cooked. Finish by adding the tamarind puree, fish sauce, coriander and the lime juice and cook for 2 minutes.

Place a generous amount of filling into the lettuce cups and eat immediately.



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