Hello Dear Reader,
Have you been having a nice summer?
I had a lovely time visiting my dad in Northern Ireland while my mum was having an exciting adventure in Mongolia with her bothers and sisters! I also met up with my three best friends from school days – we haven’t all been together for years but it was like we had just seen each other yesterday – it’s a beautiful feeling rekindling old friendships with wonderful people.
Mr Vohn and I have had lots of fun days out too, including at the Edinburgh Foodies Festival. They had advertised Vietnamese street food but I couldn’t find the booth, so I created this quick and easy Vietnamese-style recipe instead!
Vietnamese-style Chicken and Prawn Wraps – recipe
- 1 red chilli
- 3 tbsp brown sugar
- 2 limes
- 3½ tbsp fish sauce
- 2 chicken breasts
- 175g prawns (I used pre-cooked but raw is fine too)
- 1 tbsp oil (I use cold-pressed rapeseed oil as it is produced locally to me)
- 1 tsp freshly grated root ginger
- ½ stalk lemongrass, finely chopped
- coriander leaves, freshly chopped
- lettuce leaves, for serving
Vietnamese-style dipping sauce – method
2) Dissolve 2 tbsp sugar in 3 tbsp hot water. Add the juice of 1 lime, 2½ tbsp fish sauce and ¼ of the chilli. Stir and set aside for flavours to mingle and develop.
Vietnamese Style Chicken and Prawn – method
1) Cut the chicken into large chunks and pop into a blender with the prawns.
2) Pulse in blender until chicken and prawns are minced but not smooth
3) Heat a wok or frying pan over a medium-high heat. Add the oil and the chicken/prawn mix. Stir fry for 2-3 minutes.
Add the ginger, lemon grass and remaining chilli. Stir fry for another minute.
Add the juice and zest of 1 lime, 1 tbsp fish sauce and 1 tbsp sugar. Cook another 1-2 minutes.
4) Place in a serving bowl and scatter with coriander
Vietnamese-style Chicken and Prawn Wraps
Serve with the dipping sauce and lettuce leaves for wrapping.
To eat: take a lettuce leaf, add a spoonful of chicken, top with a teaspoonful of sauce and roll up to eat. Delicious!
This Vietnamese-style dish is quick to make, fun to eat and low-fat too, so dig in!
P.S. I am entering my Vietnamese-style Chicken and Prawn Wraps into a couple of blogger challenges…
Cooking with Herbs run by Karen over at Lavender and Lovage.
Your Best Recipe run by Nancy at Spicie Foodie