About the Recipe
A Chinese dish, often served as an appetizer or light main. Served on a crispy lettuce leaf with a sprinkle of crushed nuts, slices of spring onion, chilli or ribbons of Thai basil or coriander.
Ingredients
Lettuce
Crushed nuts
Spring onion
Meat/ filling
Pork 750g
Onion 200g 1 onion 200g
Garlic 12g 1tbsp 36g 2tbsp
Ginger 23g 1tbsp 2tbsp 60g
Water chestnuts 140g 100g
Red pepper 70g 1 small 82g
Chilli
Coriander
Sauce
Oyster Sauce 40g 2 tbsp 120g
Hoisin Sauce 23g 1tbsp 90g
Shaoxing wine15g 1tbsp 45g
Light soy 18g 1 tbsp 65g
Dark soy 1 tsp 5g 15g
Black pepper
Method
FILLING PREP
Dice the onion and place in a medium size bowl
Mince garlic and place in the bowl with the onion
Over the top of the onion with a zester grate the ginger into the bowl
In a medium jug or glass pour in the oyster sauce, hoisin sauce, shaoxing wine, light soy, dark soy, black pepper and whisk together
COOKING
In a fry pan place the peanut oil and heat for 2 minutes
Place pork mince into fry pan and break up, cook the mince until cooked removing any excess
Place in and mix the bowl of onion, garlic and ginger until the onion is translucent, this will take approx. 10 min
Pour the jug of liquid over the meat and stir in well
ASSEMBLE
Scoop a few tablespoons of filling onto a lettuce cup
Garnish with crushed nuts, slices of chilli or ribbons of Thai basil or spring onion