Ingredients

1- 2 large lettuces
1 tb sp oil
3 spring onions, chopped
1 tsp red curry paste
100g lean minced pork
100g small raw prawns, peeled, de veined
1/4 cup coconut milk
1-2 tsp chopped red chilies, optional
2 tsp fish sauce
1 tsp soft brown sugar
2 tsp grated lime rind
1/4 cup finely chopped roasted peanuts.

Separate the lettuce leaves, wash them and pat dry, then wrap in a dry tea towel
and refrigerate for about 30 minutes.

Heat the oil in a heavy based frying pan or wok. Add the spring onions and curry paste and stir for 2 minutes over medium heat.

Add the pork mince to the pan and cook, stirring until browned. Add the prawns, coconut milk and chilies to the pan and stir for 3 minutes.

Add fish sauce, brown sugar and lime rind to pan and stir wel. Stir in peanuts,
allow to cool for 15 minutes. Place a spoonful of mixture on each lettuce leaf
until mixture is all used. Parcels can be rolled for easy eating.

(Serves : 4-6)