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Serves as a starter
US | Metric
Ingredients
  • 150 g minced chicken
  • 150 g raw prawns, chopped
  • 1 medium size carrot, finely chopped
  • 10 green beans finely chopped
  • 50 g glass noodles
  • 2 lemongrass, finely chopped, tender parts only
  • 1 birds eye chilli, finely chopped
  • 3 cloves of garlic, finely chopped
  • 2 tbsps of vegetable oil
  • 150 g peanuts, coarsely crushed
  • 1 iceberg lettuce / double the number of baby gem lettuces
  • Wedges of lime to serve
Seasoning
  • 1½ oyster sauce
  • 1 tbsp fish sauce
  • black or white pepper to taste
  • ½ tsp of rice wine vinegar
Minced Chicken & Prawn Parcels Minced Chicken & Prawn Parcels
Minced Chicken & Prawn Parcels

This dish is so easy to make, versatile and fun to eat. I try to combine different vegetables with different textures. Here I served it as a starter but I also serve this as canapés using baby gem lettuce instead. Alternatively you can put the whole wok in the middle of the table with ample of lettuces and toppings and ask people to help themselves. A squeeze of lime before eating freshens the whole dish up!

Prep 20 minutes
Total 30 minutes
  1. Soak glass noodles with boiling hot water and leave for 5 minutes. Drained and run under cold water. Using a scissors cut them into little pieces.
  2. Heat oil in the wok, add garlic, chillies and lemongrass until fragrant, add green beans and carrots. Stir fry for 2 minutes until vegetables lose their rawness but maintain the crunch.
  3. Add the chicken and break them into small pieces while mixing with the vegetables. Once the chicken turns opaque and start to cook through, add the prawns. Season with oyster and fish sauce. Cook for another 1 -2 minutes.
  4. Add the noodles and mix well, cook for another minute and make sure chicken and prawns are cooked. Add rice wine vinegar, mix well and turn off the heat. Set aside and cool for 10 minutes.
  5. Peel the leaves of the lettuce carefully. Using scissors, following the curve of the leave, cut away the green floppy leave. You are then left with a firmer section, which acts like a cup. Spoon the mixture on the lettuce and sprinkle liberally with peanuts. Squeeze a little lime juice on top before eating.


Note: If the iceberg lettuce is too fiddly, use baby gem lettuces. They make smaller but more parcels.

I’m a home cook who was propelled into a ‘dream come true’ world of cooking after winning the coveted MasterChef trophy back in 2014.


My aim is to spread some love for Malaysian food in the UK, my home now for 20 years. MasterChef has allowed me to showcase some of the Malaysian flavours to a mass audience and now it is up to me and a few other chefs to champion this wonderful cuisine in the UK. I travel all over to promote Malaysian food and my debut cookbook, MALAYSIA, available to buy on Amazon or from your local bookshop.

Minced Chicken & Prawn Parcels

This dish is so easy to make, versatile and fun to eat. I try to combine different vegetables with different textures. Here I served it as a starter but I also serve this as canapés using baby gem lettuce instead. Alternatively you can put the whole wok in the middle of the table with ample of lettuces and toppings and ask people to help themselves. A squeeze of lime before eating freshens the whole dish up!

favorite
print
rate
Prep 20 minutes
Total 30 minutes
Serves as a starter
US | Metric
Ingredients
  • 150 g minced chicken
  • 150 g raw prawns, chopped
  • 1 medium size carrot, finely chopped
  • 10 green beans finely chopped
  • 50 g glass noodles
  • 2 lemongrass, finely chopped, tender parts only
  • 1 birds eye chilli, finely chopped
  • 3 cloves of garlic, finely chopped
  • 2 tbsps of vegetable oil
  • 150 g peanuts, coarsely crushed
  • 1 iceberg lettuce / double the number of baby gem lettuces
  • Wedges of lime to serve
Seasoning
  • 1½ oyster sauce
  • 1 tbsp fish sauce
  • black or white pepper to taste
  • ½ tsp of rice wine vinegar

  1. Soak glass noodles with boiling hot water and leave for 5 minutes. Drained and run under cold water. Using a scissors cut them into little pieces.
  2. Heat oil in the wok, add garlic, chillies and lemongrass until fragrant, add green beans and carrots. Stir fry for 2 minutes until vegetables lose their rawness but maintain the crunch.
  3. Add the chicken and break them into small pieces while mixing with the vegetables. Once the chicken turns opaque and start to cook through, add the prawns. Season with oyster and fish sauce. Cook for another 1 -2 minutes.
  4. Add the noodles and mix well, cook for another minute and make sure chicken and prawns are cooked. Add rice wine vinegar, mix well and turn off the heat. Set aside and cool for 10 minutes.
  5. Peel the leaves of the lettuce carefully. Using scissors, following the curve of the leave, cut away the green floppy leave. You are then left with a firmer section, which acts like a cup. Spoon the mixture on the lettuce and sprinkle liberally with peanuts. Squeeze a little lime juice on top before eating.


Note: If the iceberg lettuce is too fiddly, use baby gem lettuces. They make smaller but more parcels.

I’m a home cook who was propelled into a ‘dream come true’ world of cooking after winning the coveted MasterChef trophy back in 2014.


My aim is to spread some love for Malaysian food in the UK, my home now for 20 years. MasterChef has allowed me to showcase some of the Malaysian flavours to a mass audience and now it is up to me and a few other chefs to champion this wonderful cuisine in the UK. I travel all over to promote Malaysian food and my debut cookbook, MALAYSIA, available to buy on Amazon or from your local bookshop.