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Minced pork sang choi bow

These little lettuce cups are perfect for canapes or work brilliantly as a starter at a dinner party.

Prep: 10 mins
Cook: 10 mins
Serves: 6
    • 500g minced pork
    • 2 little gem lettuces
    • 2 cloves garlic, peeled and finely chopped
    • 2 inches ginger, peeled and finely chopped
    • 2 red chilli, de-seeded and finely chopped
    • Generous handful coriander, finely chopped
    • Generous handful mint leaves, roughly chopped
    • 2 tbsp. Blue Dragon Fish Sauce
    • 2 tbsp. Blue Dragon Light Soy Sauce
    • 2 tbsp. Blue Dragon Sweet Chilli Sauce
    • 1/2 lime, juiced
    • Handful of peanuts, chopped
    • 2 tbsp. vegetable oil, for frying
    1. Gently peel the leaves from each of your gem lettuce heads, trying to keep them whole, wash them and set aside.
    2. In a large frying pan or wok on a medium heat, add your oil, garlic, chilli and ginger and lightly fry for a minute (making sure you do not let them burn) then turn the heat up to a high temperature and add the pork mince and stir well, keeping the meat constantly moving and mixing it well with the other ingredients. It is important to keep the mince moving, as it will burn or in some cases stew.
    3. Once the mince has cooked, add your Thai fish sauce, your soy sauce and Sweet Chilli and mix well. Add the juice of your lime and stir once more and remove from heat.
    4. Add the chopped coriander and mint. Then, using a dessert spoon, scoop a little of the mixture into the lettuce cups and garnish with the chopped peanuts. Serve.

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