San Choy Bau
Published 22nd June, 2021
Cuisine: Asian Serves: 4
Preparation: 20 Mins Cooking: 10 Mins
Ingredients
- 500 g pork mince
- 1 tbsp peanut oil
- 4 cloves garlic, finely chopped
- 2 cm piece ginger, finely chopped
- 2 tbsp oyster sauce
- 2 tbsp kecap manis, extra to serve
- 1 tsp sesame oil
- 150 g tinned water chestnuts, finely chopped
- 1 lime, juiced
- 3 shallots, finely sliced
- ¼ cup coriander leaves, finely chopped
- ¼ cup roasted peanuts nuts, chopped, to serve
- Extra coriander, to serve
- 2 baby cos lettuce
Method
- Separate and wash the lettuce leaves thoroughly. Drain and keep in the fridge until required to keep the leaves crisp.
- Heat a wok or large frypan over high heat. Add the peanut oil and sauté the garlic and ginger for 1–2 minutes or until soft and fragrant. Add the pork mince and stir-fry until cooked and golden brown, using a wooden spoon to separate the meat as it cooks.
- Once the pork has browned, add the water chestnuts, sesame oil, oyster sauce and kecap manis. Cook for a further 2–3 minutes. Remove the pan from the heat and add the lime juice, chopped coriander and shallots. Mix well.
- Serve on a platter with the lettuce cups, extra coriander, roasted peanuts and extra kecap manis. Allow guests to spoon the pork mixture into the lettuce leaves and garnish with chopped peanuts and coriander.
Cook’s Tip
- Kecap Manis is a sweet soy, available in Asian Grocers and supermarkets
