Lemongrass chicken and prawn skewers and vermicelli noodle lettuce wraps

Lemongrass chicken and prawn skewers and vermicelli noodle lettuce wraps

30 mins Prep · 25 mins Cook

Protein-packed meals need not be heavy. These wraps combine crunchy lettuce, zingy flavours and minimal oil

Created by Spinneys
Prep time 30 minutes
Cook time 25 minutes
Serves 4
Cuisine Thai
Diet Family Friendly
Preparation Moderate
Nutrition (per serving)
Calories 428
Fat 19.9g
Saturates 1.4g
Protein 34.5g
Carbs 21.3g
Sugars 0.1g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details


Cooking Instructions

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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.