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Ingredients
- 1-2 large lettuces
- 1 tablespoon oil
- 3 spring onions (scallions), chopped
- 2 teaspoons red curry paste
- 100 g (3 1/2 oz) minced (ground) pork
- 100 g (3 1/2 oz) small raw prawns (shrimp), peeled and deveined
- 3 tablespoons coconut milk
- 1-2 teaspoons chopped red chillies
- 2 teaspoons fish sauce
- 1 teaspoon soft brown sugar
- 2 teaspoons grated lime zest
- 3 tablespoons finely chopped roasted unsalted peanuts
Method
1. Separate the lettuce leaves, wash them and pat dry, then wrap in a dry tea towel (dish towel) and refrigerate for about 30 minutes to crisp up.
2. Heat the oil in a wok and swirl to coat the side. Add the spring onion and curry paste and stir-fry for 2 minutes over medium heat.
3. Add the minced pork and stir-fry until browned. Add the prawns, coconut milk and chillies and stir-fry for 3 minutes.
4. Add the fish sauce, brown sugar and lime zest and stir well. Stir in the peanuts, then leave to cool for 15 minutes. Place a spoonful of spicy pork on each lettuce leaf—the parcels can be rolled for easy eating.
