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Ping Coombes One Wok Meals - Chicken and Prawn Parcels 

Ping Coombes chicken and prawn parcels
Ping Coombes chicken and prawn parcels Ping Coombes

Recipe title: Chicken and Prawn Parcels

Serves: 4-6


Ingredients

50g glass noodles

2 tbsp vegetable oil

3 garlic cloves, finely chopped

2 bird's eye chillies, finely chopped

2 lemongrass stalks (tender base only), finely chopped

10 green beans, finely chopped

1 medium carrot, finely chopped

150g minced chicken

150g raw peeled king prawns, roughly chopped

1.5 tbsp oyster sauce

1 tbsp fish sauce

0.5 tbsp rice wine vinegar


To serve

1 iceberg lettuce or 2 little gem lettuces, leaves separated

150g salted roast peanuts, coarsely crushed

Lime wedges, to serve

freshly ground black or white

Pepper

TIPS: if iceberg lettuce is too fiddly, little gem leaves are firmer yet make slightly smaller parcels.

Other toppings like crushed prawn crackers, crispy shallots and shrimp chilli oil work well too.


Method

1. Put the glass noodles in a heat-proof bowl, cover with boiling water and leave to soak for 5 minutes. Drain and rinse under cold running water. Cut them into little pieces with scissors and set aside.

2. Heat the oil in a wok or large frying pan, then add the garlic, chillies and lemon grass and stir-fry for about 1 minute until fragrant, then add green beans and carrots. Stir-fry for 2 minutes, until the vegetables lose their rawness but maintain a crunch.

3. Add the minced chicken and break it up while mixing it with the vegetables. Once the chicken turns opaque and starts to cook through, add the prawns. Add the oyster sauce and fish sauce. Season with pepper and cook for a further 1-2 minutes, then add the snipped noodles and mix well. Cook for a further minute and make sure the chicken and prawns are cooked. Add the rice wine vinegar, mix well and take the wok or pan off the heat. Set aside and leave to cool for 10 minutes.

4. To prepare the lettuce, use scissors to follow the curve of the leaves and cut away the green floppy parts, leaving just a firmer section, which acts just like a cup. Spoon the mixture into the lettuce cups and sprinkle liberally with crushed peanuts. Squeeze a little lime juice on top of the mince before eating.


Recipe taken from 'Malaysia - Recipes from a family kitchen' by Ping Coombes