Sang Choy Bow

Serves 4

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.

Ingredients

• 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



Cooking Instructions

1. 1

   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.

1. 2

   Add the chicken and pork mince and sauté for about 5 minutes, stirring continuously for even cooking.

1. 3

   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.

1. 4

   Add the snow peas and carrots and cook for 1 minute and toss in the herbs, bean shoots and sesame seeds just before serving.

1. 5

   Serve the sang choy bow warm on a platter, with the lettuce on the side separately.