You know
what? If you can persuade your fellow
diners to move away from crispy duck and try something new then they may thank
you for recommending Yuk Sung.
It’s a
wonderfully simple but an equally impressive little starter or if you like it
can replace the duck course in a Chinese set meal, it follows similar
principles in that you wrap the main content in lettuce rather than pancakes.
Given the right ingredients, sauces and fresh lettuce this is equally as good
as it’s Duck counterpart.
The chilli is
optional as it gives the whole thing a kick you may or may not want. What’s key
is the minced pork and the addition of mint for freshness and spring onion for
crunch.
Ingredients Serves
6
2 cloves of
Garlic finely chopped
Thumb size piece
of ginger peeled and finely chopped
2 Carrots
1 Stick of Celery
1 Birdseye Chilli finely chopped
3 Spring Onions
roughly chopped
Tin of Water
chestnuts
Tablespoon for
fresh, finely chopped mint
Handful of coriander
leaves
3 Little gem
lettuces, leaves separated, to make little containers for the mixture
2 Tablespoons
Rice Wine
2 Tablespoons
Light soy
1 Tablespoon Dark
soy
2 Tablespoons of
oyster Sauce
1 Teaspoon of
Sugar
Groundnut oil
Equipment
Wok
Food Processor,
you can chop the carrots, celery and water chestnuts by hand but this will take
ages
First Blitz the
carrots in the food processor until finely chopped, add the celery and pulse
until chopped, repeat the process with the drained water chestnuts
Mix the sugar,
rice wine, both soy’s and the oyster sauce in a glass until the sugar has
dissolved
Heat the wok
until smoking, add a little , swirl round the pan, then fry/brown about ¼ on
the mince, remove from the pan to a plate and repeat until the mince is all
cooked
Reheat the pan
and fry the Garlic, chilli and Ginger for around 30 seconds, then throw in the
Carrot, celery, water chestnut mixture and fry for 1 minute
Return the pork
to the pan and stir well for around a further minute
Now add the
Sauces and sugar, cook for about 2 mins stirring well
Stir through the
mint and Spring Onions then empty onto a warm serving dish
Serve with a pile
of lettuce leaves, dipping sauces such as Hoisin or Plum .
Oh and napkins as
it gets a bit messy
