Deliciously flavoured chicken mince wrapped in crisp lettuce leaves and eaten with your hands.
- 1 large iceberg lettuce
- 2 tsp vegetable oil
- 3 green onions (scallions), finely sliced
- 2 tsp grated fresh ginger
- 500 g chicken mince
- 2 tbsp hoisin sauce
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 230 g can water chestnuts, drained, chopped
- 2 tbsp chopped coriander leaves
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Select six lettuce leaves and trim if necessary with scissors to make large cups. Place in a large bowl filled with iced water to crispen.
Heat oil in a wok on high. Stir-fry green onion and ginger for 1-2 minutes. Add chicken mince and cook for about 5 minutes, until colour changes. Add hoisin, soy sauce, sesame oil and water chestnuts and continue to stir-fry for another 2-3 minutes. Transfer immediately to a serving bowl and stir through coriander.
Arrange lettuce cups on a platter. Spoon a little chicken mixture into each leaf and serve.
Photography by Sharyn Cairns. Styling by Lee Blaylock. Food preparation by Emma Warren. Creative concept by Belinda So.
Want more recipes like this? We recommend: