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Minced chicken salad with coriander, lemongrass and pink grapefruit Recipe
|Garlic||4 Clove (20 gm), peeled|
|Red chilies||2 , deseeded|
|Ginger||1 Inch, peeled|
|Toasted sesame oil||1 Tablespoon|
|Fish sauce||1 Tablespoon|
|Spring onions||2 , chopped|
|Pink grapefruit||2 (One For Juice And One For Segments)|
|Lime juice||1 Tablespoon (Juice Of 1 Lime)|
|Fresh mint||1⁄2 Cup (8 tbs) (Small Handful)|
|Little gem lettuce||1 (To Serve)|
Calories 285 Calories from Fat 38
% Daily Value*
Total Fat 4 g6.8%
Saturated Fat 0.89 g4.4%
Trans Fat 0 g
Cholesterol 99.8 mg
Sodium 411.4 mg17.1%
Total Carbohydrates 19 g6.2%
Dietary Fiber 4.2 g16.9%
Sugars 2.8 g
Protein 43 g85.8%
Vitamin A 137.3% Vitamin C 135%
Calcium 12.8% Iron 17.7%
*Based on a 2000 Calorie diet
2. Heat up the oil and add the blitzed aromatics, and then the chicken, cook for 5 minutes, then add the fish sauce, a squeeze of grapefruit and lime juice, sugar and season.
3. Continue cooking for 5 minutes add the onion, cook for another minute then take off the heat and cool.
4. Finally mix in the herbs and the grapefruit segments, then serve with the little gem leaves to scoop up.
This dish can also be served with coconut rice to make it a more substantial meal.