Lettuce Wraps with Sweet Chilli Sauce

These little morsels are the perfect snack during the summer months

400 gm boneless and skinless chicken breast, ground

3 dried shitake mushrooms, soaked in warm water until soft, stems removed and finely chopped

2 fresh water chestnuts, finely chopped

1 Tbsp. soy sauce

1 Tbsp. oyster sauce

1/2 tsp. kecap manis (sweet soy sauce) or dark soy sauce

1 Tbsp. Shaoxing wine

1/2 tsp. sugar

1 spring onion, finely chopped

3 pinches white pepper powder

1/4 tsp. salt

2 Tbsp. cooking oil

3 cloves garlic, finely chopped

Sweet Chilli Sauce

4 Tbsp. sweet chilli sauce

Handful coriander leaves, chopped

1/2 Tbsp. freshly squeezed lime juice

To serve

1 fresh iceberg lettuce head, washed and with leaves seperated

Mix the ground chicken meat, chopped mushrooms and water chestnuts with the soy sauce, oyster sauce, kecap manis, shaoxing wine, sugar, spring onion and white pepper and salt. Set aside for 15 minutes.

Mix the dipping sauce ingredients together and set aside.

Heat a wok on high and add the cooking oil.

Sauté the garlic until light brown and add the chicken.

Stir-fry the ground chicken and break up the lumps so they form nice small pieces.

Continue to stir-fry until the chicken is cooked.

Dish out and set aside to cool slightly.

Scoop up a big spoonful of chicken and place it in the middle of a lettuce leaf.

Wrap it up and dip it with sweet chilli sauce before eating.

Food & Recipes