San Choy Bao with iceberg lettuce (and Plan B)
mise en place
Time: 30mins
Ingredients:
250g pork mince
1 can (227g or 8oz) Water Chestnuts (from the Asian aisle of the groceries)
1/4 bunch coriander, chopped
1/2 cup frozen peas
2 carrots, peeled & diced
1 small brown onion, diced
Garlic clove, sliced
Red chilli, sliced
1 Tbsp of sugar, sesame oil, cornflour,
2 Tbsp Soy sauce & Oyster sauce
Fresh lettuce cups from Iceberg lettuce (preferable)
You’ll need some mixing bowls, a frying pan and a pair of scissors.
Method:
Marinate the pork mince with the sauces, sesame oil, sliced garlic and chilli. Add the sugar and cornflour, mix well. I also snipped some fresh coriander to combine with the mince too, (reserve some corainder for the garnish later on though)
Chop the water chestnuts into a rough dice. Also combine the peas, chopped onion and carrots in a bowl too.
Stir fry the pork mince in a pan with the onion until brown. Add the carrots & water chestnuts next, along with another dash of sesame oil if you like.
Cook for 10-15 mins depending on how firm you like your carrots. Whilst the mince is cooking, wash and cut the lettuce cups into a neat round bowl with the scissors. Refresh in cold water and set aside.
Finally, add the peas to the mince in the last few minutes (to retain their lovely pea green colour)
Serve the mince alongside the lettuce cups at the table with some of the reserved chopped coriander. Simply spoon the filling into the lettuce cups and chow down!
Plan A: San Choy Bao
Plan B: Crispy Skin Snapper
Whole fish dipped into plain flour with skin intact. Pan fried with some butter & olive oil until each side was crisp, season well.
Place on a baking sheet in the oven for 10 minutes to cook through and serve with chopped coriander garnish & lemon wedge…
