san choy bau

  • 2-3 baby cos (romaine) lettuces (you’ll need 12 large leaves)
  • 1 carrot, peeled (for maximum crunch)
  • 1 cucumber 
  • 1 cup mint leaves
  • 1 cup coriander (cilantro) leaves
  • 1 lime, cut into wedges (flavour pop!)

meat mixture


  • 1 tablespoon extra virgin olive oil
  • 2 green onions (scallions), trimmed and chopped
  • 2 teaspoons grated ginger 
  • 500g pork or chicken mince
  • 2 tablespoons oyster sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon water
  1. To make the meat mixture, place the oil in a large non-stick frying pan over high heat. Add the onion and ginger and cook, stirring with a wooden spoon, for 1 minute. Add the pork (breaking up any lumps) and cook, stirring, for 6–7 minutes or until well browned. 
  2. Place the oyster sauce, soy and water in a little jug and give it a good mix, using a spoon. Add it to the meat mixture, mix to combine and simmer for 1 minute. 
  3. Using a small sharp knife, trim the base from the lettuces and separate enough leaves to make 12 lettuce cups. Using a vegetable peeler, slice the carrot and cucumber into ribbons.
  4. Place the lettuce cups on serving plates and fill each with some meat mixture, carrot and cucumber. Sprinkle with the mint and coriander (or your favourite herbs) and serve with the lime wedges for squeezing. Makes 12 

Photography: William Meppem

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