Vietnamese Meatball Lettuce Wraps

600g pork sausages / mince

2 tablespoons sunflower oil

1 tablespoon fish sauce

1 tablespoon soy sauce

1 tablespoon honey

1 large carrot, grated lengthways

1 Lebanese cucumber, grated lengthways

1 red onion, grated lengthways

2 baby cos lettuces, leaves separated

½ cup (75g) roasted peanuts, chopped

1 long red chilli, thinly sliced

½ cup (125ml) Asian dipping sauce (nuoc cham)

Squeeze the sausage meat from its casings and roll into walnut-sized balls. Heat oil in a deep frypan over medium heat and cook the meatballs, turning, for 5-6 minutes until golden and cooked through. Add fish sauce, soy sauce, honey and 1 tbs water to the pan and stir to coat, scraping the bottom of the pan, then set aside.

Divide carrot, cucumber and onion among lettuce leaves, then top with meatballs, peanuts and chilli. Drizzle over dipping sauce and pan juices to serve.