You can make this salad well in advance, even the day before. Just bring it to room temperature before serving
Sang Choy Bow
These fresh, crunchy lettuce cups fulled with spiced chicken and pork make a great light summer dish. Everyone in my family loves rolling their own.
Recipe and image from Homemade: simply delicious food by Anna Gare, published by Fremantle Press. Photographer Robert Frith.
- 3 tablespoons peanut oil
- 3 Asian shallots, peeled and finely chopped
- 3 teaspoons finely chopped ginger
- 3 teaspoons finely chopped garlic
- 2 teaspoons finely chopped red chilli
- 250 g lean chicken mince
- 250 g pork mince
- 100 g water chestnuts, drained and chopped
- 1 1⁄2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1⁄4 cup lime juice (2 limes)
- 2 teaspoons palm sugar
- 50 g snow peas, cut into julienne strips
- 50 g carrots, cut into julienne strips
- 1⁄2 cup mint leaves, shredded
- 1 cup coriander leaves
- 10 basil leaves, shredded
- 1 cup bean shoots
- sesame seeds, toasted
- 8–10 crisp iceberg lettuce leaves (as whole as possible), washed
Heat the peanut oil in a wok, on a gentle heat. Add the shallots, ginger, garlic and chilli and gently sauté them for a few minutes, until softened.
Add the chicken and pork mince and sauté for about 5 minutes, stirring continuously for even cooking.
Add the water chestnuts, fish sauce, soy sauce, lime juice and palm sugar, and cook for about 2 more minutes. The meat should have cooked through by now and absorbed all the flavours. Taste the mix for a balance of sweet, sour and salt, and adjust if needed.
Add the snow peas and carrots and cook for 1 minute and toss in the herbs, bean shoots and sesame seeds just before serving.
Serve the sang choy bow warm on a platter, with the lettuce on the side separately.