Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Lemongrass chicken and prawn skewers and vermicelli noodle lettuce wraps

Thai 30 Mins Prep · 25 Mins Cook

Preheat a griddle pan and place over a high heat.
Using a small sharp knife, split 3 of the lemongrass stalks in half, lengthways. Set aside.
Finely chop the white part of the remaining lemongrass stalks and place in a small food processor with the chopped lime leaves, garlic, ginger, fish sauce, soya sauce and coriander. Process to form a paste. Place the paste in two bowls.
Shell and mince the prawns. Place the chicken mince in one bowl and the prawn mince in another. Mix each bowl well to combine.
Using wet hands, divide the chicken and prawn mixtures each into 12 portions and shape each around the end of a lemongrass skewer. Allow the mix to rest in the refrigerator for at least 1 hour.
When ready to cook, roll the skewers in the sesame seeds, lightly brush with oil and cook, in batches, for 8 minutes, turning, or until charred and cooked through.
To make the dipping sauce, take 90ml spinneysFOOD bottled drinking water, 2 tbsp of the soft brown sugar, the juice of half a lime, two tbsp of fish sauce, 2 tbsp soya sauce, a teaspoon of sesame oil, a teaspoon of grated ginger and a birds eye chilli, finely sliced, and place them in a bowl. Stir until the sugar has dissolved.
Remove the lettuce leaves from the stalk, keeping them as large as possible. To serve, place the cooked vermicelli noodles in the lettuce cups and top with the skewers and garnish with the roughly chopped coriander, mint and lime wedges.
Serve with the dipping sauce.