•  2 teaspoons sesame oil
•  2 stalks lemongrass, very finely chopped
•  2 large mild red chillies, seeds removed and chopped
•  1 tablespoon finely grated ginger
•  500g chicken mince
•  3 tablespoons lime juice
•  3 tablespoons fish sauce
•  2 teaspoons brown sugar
•  ¼ cup shredded mint leaves
•  16 witlof (Belgian endive) or baby cos (romaine) leaves

  Heat a frying pan over high heat. Add the oil, lemongrass, chilli and ginger and cook for 1 minute. Add the mince and cook, stirring, for 5 minutes or until the chicken is cooked through. Stir through the lime juice, fish sauce, sugar and mint. Spoon the lemongrass chicken into the witlof and serve. Makes 16.