Lettuce Cups

On these hot summer days there is nothing better than
the combination of crisp, cold lettuce with a warm, flavourful filling.

Lettuce cups are low-fat, very tasty, easy to make and on the table in 20 minutes.

 This lettuce cup delight, is so versatile:
it is great as a light meal, entree or cocktail finger food.

INGREDIENTS (Makes 8 Cups)

1 Tsp Peanut Oil

1 Tsp Sesame Oil

8 Iceberg Lettuce Leaves

500g Pork or Chicken Mince

1 Garlic Clove, crushed

1 Tbsp Ginger, grated

1 Birdseye Chilli, finely chopped

6 Shallots, finely chopped

225g Can Water Chestnuts, rinsed and finely chopped

100g Vermicelli Noodles

3 Tbsps Hoisin Sauce

1 Tbsp Soy Sauce

1 Tbsp Sweet Chilli Sauce

1 Tbsp Dry Sherry

2 Tbsps Peanuts, finely chopped (optional, to garnish)

METHOD

Carefully remove lettuce leaves so they remain intact. Cut them into a round dish-like shape. Place in a fridge, covered with paper towel, until required.

Place the vermicelli in a heatproof bowl and cover with boiling water. Set aside for 5 minutes to soften. Drain well. Use kitchen scissors to cut into 3cm lengths.

In a small bowl combine hoisin sauce, soy sauce, sweet chilli sauce and dry sherry.

Heat oils in a wok, over a medium heat.

Add garlic, ginger, chilli and shallots, stirfry for 2 minutes.

Add mince and stir until brown, and cooked through.

Add chestnuts and sauce mixture, stirring until completely combined with pork mixture. Simmer for 3 minutes until sauce thickens.

Add noodles and stir-fry until just combined.

To Serve: (Two Options)

Place lettuce cup on a plate, and divide mince mixture evenly among lettuce cups. Garnish with peanuts and serve immediately.
OR
Spoon the filling in a bowl, garnish with peanuts. Place the bowl on a platter with whole lettuce leaves on the side, and let your friends and family make their own.

NOTE:

If serving as party food, use Baby Cos Lettuce Leaves instead or Iceberg.