San Choy Bau.

San Choy Bau.

How familiar are you with this Chinese finger food? They are great for sharing on platters. Delicious spiced pork mince wrapped in fresh, crisp and refreshing iceberg lettuce. These little food parcels are extremely addictive, the mince pork filling is generously seasoned with beautiful Asian flavours, the water chestnuts and carrots provided crunch and texture. The sweet, sour and spicy sauce really completes the dish. If that doesn't convince you...it's taken 15 minutes to prepare! All the ingredients are easily sourced (I bought them all from Tesco).

You will need around 10-12 iceberg leaves.

For the sauce.

In a bowl put in,

-2tbsp chopped or grated ginger,

-1tbsp chopped or grated ginger,

-2 sliced spring onion,

-1tbsp chopped coriander,

-2 chopped chillies,

-2tbsp soy sauce,

-2tbsp balsamic vinegar,

-1tbsp water,

-1tbsp sesame oil.

Stir and leave aside until needed.

For the seasoning.

In a bowl, put in

-1/2tbsp ketjab manis,

-2tbsp soy sauce,

-2tbsp oyster sauce,

-1tbsp sesame oil.

For the vegetables.

-2 cloves chopped garlic,

-2tbsp chopped ginger,

-100g chopped carrots,

-200g chopped water chestnuts,

-100g chestnut mushrooms,

-2 sliced spring onions,

-150g bean sprouts.

For the pork.

500g mince pork.

In a wok, on high heat, with a tablespoon of vegetable oil, fry

-garlic,

-ginger.

For 20 seconds or so, add

-the rest of the vegetables (not the bean sprouts)

Continue to cook for another 20 seconds, add

-pork mince.

Cook, stirring, until the pork is almost cooked through, add

-seasoning,

-bean sprouts.

Continue to cook until pork is done.

Taste and adjust the seasoning.

Leave to cool for 5-10 minutes.

Spoon onto the iceberg lettuce.

Top with some sauce.

(It can get rather messy...not recommended for first dates).