Witlof and Mango Sang Choy Bau 

Bring a touch of Asia to your next party with this delicious dish

Suggestions:

The chicken mixture can be prepared ahead of time. When ready, simply heat then add the sprouts and assemble the mixture on the witlof leaves.

Ingredients:

1 coat of olive oil spray

250 g chicken mince

1 large red chilli, chopped

3 Tbsp soy sauce, salt-reduced

1 Tbsp lemon juice

1 Tbsp sweet chilli sauce

2 Tbsp coriander leaves, chopped

2 Tbsp fresh mint, chopped

1/4 cup peanuts, dry-roasted, unsalted

1/4 cup mung bean sprouts

1/2 mango (120g)

20 small witlof leaves

Directions:

Heat the frying pan and spray with olive oil spray. Add the chicken and chilli and fry until cooked through.

Combine the chicken in a bowl with the soy sauce, lemon juice and chilli sauce; cool. Stir in the coriander, mint, peanuts, sprouts and mango.

Add a small portion of mixture to each witlof or lettuce leaf. Serve immediately, while the leaves are still crunchy.

Variations:

If you can't buy witlof leaves, substitute with firm, small iceberg lettuce cups.

Author:

Fresh Finesse

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