LETTUCE WRAPS (SAN CHOY BAO)

Serves 4/Prep Time : 15 Mins/ Cook Time 5 Mins

INGREDIENTS:

1 lb chicken mince or pork mince

3 dried shitake mushrooms, soaked in warm water until soft, remove stems and chopped finely

3 gloves of garlic, chopped finely

2  water chestnuts, chopped finely, optional

2 tablespoons cooking oil

MARINADE

1 tablespoon soy sauce

1 tablespoon oyster sauce

½ teaspoon dark soy sauce, for coloring purpose

¼ teaspoon salt or to taste

1 tablespoon Chinese Shaoxing rice wine

½ teaspoon sugar

1 stalk shallot, finely chopped

3 dashes ground white pepper

1 fresh and cold iceberg lettuce head

HOISIN DIPPING SAUCE

3 tablespoon  hoisin sauce

½ teaspoon Sriracha chili sauce

1 tablespoon warm water

½ tablespoon lime juice

SWEET CHILLI SAUCE

4  tablespoon Mae Ploy Sweet chili sauce

Some coriander leaves, chopped

PREPARATION

Mix the ground chicken/pork meat, chopped mushrooms and water chestnuts with all the Marinade ingredients. Set aside for 15 mins

Mix the dipping sauces and set aside. Heat up a wok and add the cooking oil. Saute the garlic until light brown and then add the chicken/pork

Stir fry the chicken/pork and break up the lumps so they form into nice small pieces. Continue to stir fry the chicken/pork until cook. Dish out and set aside

Carefully peel off the lettuce leaves from the iceberg lettuce head. Be careful not to break the leaves. Scoop up the big spoonful of chicken/pork and place in the middle of the lettuce leaf. Wrap it up and dip into the hoisin sauce or sweet chilli sauce before eating. Alternatively you can add the sauce on top of the chicken/pork before eating

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