Lemongrass Prawns

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donna hay


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300 g peeled medium green (raw) prawns (shrimp)

150 g pork mince

2 cloves garlic, chopped

1 teaspoon finely grated ginger

1 tablespoon brown sugar

2 tablespoons chopped coriander (cilantro) leaves

1 long red chilli, chopped

1 teaspoon fish sauce

1 eggwhite

12 lemongrass stalks, trimmed

vegetable oil, for brushing

1 butter lettuce, leaves separated

1 cup Vietnamese mint leaves

1 cup mint leaves

2 cups bean sprouts

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