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This is one of my most favourite hors d’oeuvres to serve. Because it freezes well, I can make it in advance and simply reheat in the microwave oven, then usually I serve it Chinese spoons or witlof leaves. If you have any left over, it is delicious with a bit of thickened cream added and reheated then tossed through pasta, or fill wonton wrappers with it, and serve them in a chicken broth with some extra chilli and scallions and serve it as a consommé. Delicious! You can also substitute pork mince for the chicken, doesn’t work well with red meat though.

 
  • Makes/Serves
  • 30
  • Preparation Time
  • 20 mins
  • Cook | Chill | Freeze
  • 15 mins
  • Oven Temperature
  • N/A
  • Oven Setting
  • N/A
  • Freeze
  • Yes

Ingredients

  • 1 tsp fresh ginger, peeled and roughly chopped
  • 1 stalk lemongrass, peeled and roughly chopped
  • 6 kaffir lime leaves, torn
  • 3 red chillies, seeded and roughly chopped
  • 1 clove garlic, roughly chopped
  • 2 tsp sesame oil
  • 300g chicken mince (pork works well too)
  • 2 Tbsp lemon juice
  • 1 Tbsp fish sauce
  • 2 Tbsp soy sauce
  • 2 Tbsp fresh coriander, chopped
 

Method

  1. Place the ginger, lemongrass, limes leaves, garlic and chillies in a mini chopper and process till very fine.
  2. Place sesame oil in a frying pan or wok over high heat.
  3. Add chopped herb and spice mixture to the pan and cook for 1 minute.
  4. Add chicken mince to the pan and cook for 4 minute or until cooked.
  5. Stir thorough lemon juice, fish and soy sauce and cook for further minute.
  6. Stir through the fresh coriander just before serving.
  7. Serve tablespoons full in beetle leaves, witlof leaves or in Chinese spoons, as hors d'oeuvres.
  8. Also delicious mixed with cream and tossed through pasta, or drained and used as stuffing for ravioli or wontons.
  9. Freezes well.
 

Variations

This recipe has no variations