140g full-fat coconut yogurt or natural yogurt mixed with 2 tbsp desiccated coconut
2 tsp sweet chilli sauce
2 tsp soy sauce
2-3 spring onions, finely shredded
3 cooked skinless chicken breasts, shredded
2 Baby Gem lettuces, big leaves separated
½ cucumber, halved lengthways, seeds scraped out with a teaspoon, cut into matchsticks
toasted sesame seeds, for sprinkling
In your smallest pan, gently warm the
peanut butter, yogurt, 3 tbsp water,
sweet chilli and soy sauce until melted
together into a smooth sauce. Set aside
and allow to cool.
Mix the spring onions and chicken into
the sauce and season. Chill until the
party – keep the lettuce leaves and
cucumber under damp kitchen paper.
To assemble, add a bundle of cucumber
to each lettuce leaf cup, plus a spoon
of the chicken mixture. Sprinkle with
sesame seeds and sit on a big platter
for everyone to dig in. Or simply serve
a pile of lettuce leaves alongside bowls
of chicken and cucumber.