for 4 people

Lemongrass oil

¾ dl	rapeseed oil
2 stick	lemongrass, core finely chopped

Mayonnaise

1	fresh egg yolk
1 tsp	mustard
2 pinch	salt

Rice tacos

3 tbsp	oil, for deep-frying
4	rice paper, quartered

Chicken

2 tbsp	olive oil
250 g	chicken breasts, cut into pieces approx. 3 cm wide
1 stick	lemongrass, core finely chopped
½ tsp	salt
a little	pepper

To serve

3 sprig

coriander, leaves torn off

How it's done

Lemongrass oil

Place the oil and lemongrass in a pan, heat gently, sauté for approx. 2 mins, then leave to cool.

Mayonnaise

Thoroughly whisk the egg yolk and mustard in a bowl. Pour the lemongrass oil through a sieve into a small measuring jug, add to the egg mixture drop by drop to begin with, then more gradually in a thin stream, stirring constantly until a thick mayonnaise forms, season with salt. Transfer the mayonnaise to a disposable piping bag, cut off the tip.

Rice tacos

Heat the oil in a small pan. Place the rice papers in the pan one at a time and fry for approx. 10 secs. Remove the rice papers with a slotted spoon and drain on a paper towel.

Chicken

In a bowl, mix 1 tbsp. of oil with all the other ingredients up to and including the pepper. Heat the remainder of the oil in a non-stick frying pan. Add the chicken, fry for approx. 8 mins.

To serve

Place the rice papers on a platter. Arrange half of the mayonnaise and the chicken on top, sprinkle over the coriander leaves, then add the remaining mayonnaise.

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