1 garlic clove, roughly chopped 1 small red chilli, roughly chopped 1/2 cup salted roasted peanuts 1 tablespoon brown sugar 1 tablespoon fish sauce 1 small lemon, juiced 1/2 barbecued chicken, skin and bones discarded, shredded 250g beansprouts, trimmed 1 butter lettuce, leaves separated

Preparation

1. Using a mortar and pestle, pound garlic and chilli until crushed. Add peanuts and pound until roughly crushed (see note). Transfer to a large bowl. Add sugar, fish sauce and 2 tablespoons lemon juice. Stir until well combined.
2. Add 2 cups chicken and beansprouts to peanut mixture. Toss to combine. Season with salt. Arrange lettuce in a bowl and top with chicken peanut salad. Serve.