INGREDIENTS:

• 2 tbsps Sesame seeds
• 1 tbsp cooking oil
• ¼ red onion, thinly sliced (reserve for garnish)
• 2 spring onions, thinly sliced (reserve for garnish)
• 2 tbsps fish sauce
• 1 tbsp water
• 500g chicken mince
• 2 tbsps sesame oil
• 1 tbsp ground lemongrass
• 3 small cloves garlic, crushed
• 1 tsp ground galangal (substitute with ground ginger)
• 1 lime, juiced
• ½ cup (10g) fresh mint & extra leaves to garnish
• 5g fresh coriander for garnish
• Cucumber sliced to serve
• Sliced red long chilli to serve
• Lime wedges to serve

METHOD:

Step 1:
Place sesame seeds in a small frying pan and toast lightly until golden. 

Step 2:
Heat wok, add cooking oil, when hot add red onion and spring onions and sauté for 2 mins. Add the fish sauce, water and chicken mince. Break up chicken with a wooden spoon, sauté for 3-5 mins until cooked through, but not brown.

Step 3:
Add the sesame oil, lemongrass and garlic to the wok and stir to combine. Cook for a further minute before removing from the heat.

Step 4:
Stir through the galangal, lime juice. Allow the mixture to cool for a few minutes before adding the mint, coriander and sesame seeds.

Step 5:
Spoon the mixture into 4 serving bowls, add sliced cucumber, reserved red onions and spring onions and sliced chilli, add lime wedges to serve.