WATCH: Easy san choy bau (lettuce wraps)
- 500 g pork or chicken mince
- 1 Tbs sesame oil
- 2 cloves garlic – minced
- 1 tsp fresh ginger – minced
- 1 spring onion, finely chopped
- 1 tsp cornflour
- 2 Tbs water
- 2 Tbs fish sauce
- 2 Tbs white wine vinegar
- 3 Tbs soy sauce
- Lettuce – baby gem or iceberg/cos lettuce
- Sliced spring onions
- Chopped red chilli
- Handful unsalted peanuts – chopped
Heat a saucepan up to medium heat and add the sesame oil. Sauté the spring onion until sift and add the ginger and garlic and stir for 1 minute.
Add in the pork mince and stir thoroughly until nicely browned. Meanwhile, combine the cornflour and water then add in the fish sauce, white wine vinegar and soy sauce.
Add this mixture to the pork and allow it to reduce until you reach a sticky sauce that coats the meat. Remove from the heat and set aside to cool slightly.
Fill a bowl with ice water and place lettuce leaves in the water for 5 minutes before removing and patting dry.
Fill the lettuce leaves with the pork mixture and garnish with extra spring onion, chilli and roughly chopped peanuts or cashew nuts.
WATCH how to make them below: