Name: Pork and lettuce rolls
Cook time: 35 min
Total time: 35 min
Ingredients: 60 gram dried mushrooms; 1/2 x 155g can water chestnuts; 1/2 x 250g can bamboo shoots; 155 gram can crab; 6 shallots; 1 tablespoon oil; 250 gram minced pork; 2 teaspoon sesame oil; 1 tablespoon soy sauce; 2 teaspoon oyster sauce; 2 tablespoon dry sherry; lettuce leaves

Ingredients

60 gram dried mushrooms

1/2 x 155g can water chestnuts

1/2 x 250g can bamboo shoots

155 gram can crab

6 shallots

1 tablespoon oil

250 gram minced pork

2 teaspoon sesame oil

1 tablespoon soy sauce

2 teaspoon oyster sauce

2 tablespoon dry sherry

lettuce leaves

Method

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.

3.Combine sesame oil, soy sauce, oyster sauce and sherry, add to pan, toss until well combined, remove from heat.

4.Put heaped tablespoons of pork mixture (this may vary according to the size of the lettuce cup), into the centre of each lettuce leaf.

5.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.
Note

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Ingredients

Method

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