Pork and lettuce rolls
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Minced pork |
| 1 | can | (155 g) crab |
| 2 | ounces | Dried mushrooms |
| 6 | Shallots | |
| ½ | can | (155 g) water chestnuts (just using half a can, I guess) |
| ½ | can | (250 g) bamboo shoots (ditto) |
| 1 | tablespoon | Oil |
| 2 | teaspoons | Sesame oil |
| 1 | tablespoon | Soy sauce |
| 2 | teaspoons | Oyster sauce |
| 2 | tablespoons | Dry sherry |
| Lettuce leaves | ||
Directions
1. Cover mushrooms with boiling water, stand 30 minutes, drain, remove stems, and chop mushrooms finely. Chop water chestnuts and bamboo shoots finely. Drain and flake crab. Chop shallots finely.
2. Heat oil in pan or wok, add pork, toss until dark golden brown. Add mushrooms, water chestnuts, bamboo shoots, crab and shallots, toss well, cook one minute. Combine sesame oil, soy sauce, oyster sauce and sherry, add to pan, toss until well combined, remove from heat.
3. Put heaped tablespoons of pork mixture (this may vary according to the size of the lettuce cup), into the centre of each lettuce leaf.
4. Fold in the ends and sides of lettuce leaves and roll up to form a neat parcel. Generally the meat filling and lettuce leaves are served separately; guests fill and roll their own lettuce leaves. Makes about 8 rolls. Posted to TNT - Prodigy's Recipe Exchange Newsletter by Andy Kirk SBSC <akirk@...> on Apr 17, 97