Spicy chicken lettuce cups

Heat the oil in a large nonstick frying pan over a medium heat. Add the chicken and cook for about 10 minutes, until cooked through, with no pink meat remaining and the juices run clear. Remove from the heat, stir through the shallots and leave to cool. In a large bowl, whisk together the fish sauce, lime juice, sugar, pepper and chilli. Add the cooled chicken, then mix. Cover and chill until ready to serve (up to 24 hours).

To serve, separate the lettuce leaves and arrange on a platter. Tip the chicken mixture into a serving bowl, tossing the salad onions, coriander and mint through just before serving. Let your guests pile the chicken into the lettuce cups.