Asian Style Lettuce Cups Recipe
- Servings: 4
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Delicious and bursting with flavor, these Asian style lettuce cups are a lighter meal – perfect for summer. We like to use smaller lettuce cups to create bite sized tasty morsels and serve them on a large platter. If you like a bit of heat, be plentiful with the chili.
Tip: These lettuce cups are equally delicious with grass-fed lamb or grass-fed beef.
Ingredients:
For the Lamb:
- 1 lb. New Zealand grass-fed ground lamb (Tip: Look for the Taste Pure Nature logo)
- 1 tablespoon cooking oil
- 1 onion, finely diced
- 2 cloves garlic, crushed
- 1 tablespoon ginger, finely grated
- 1/2 teaspoon chili flakes or chili powder
- 8 oz can water chestnuts, drained and finely chopped
- 2 carrots, grated
- 1/4 tablespoon oyster sauce
- 2 tablespoons sweet soy sauce (kecap manis)
- 2 tablespoons soy sauce
- 3.5 oz bean sprouts
- Salt and pepper, to taste
For the Dipping Sauce:
- 1 tablespoon sesame oil
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon chili flakes
- 1 tablespoon brown sugar
To Serve:
- 1/2 cup roasted peanuts, chopped
- 12 romaine or iceberg lettuce leaves, washed and dried
- 1 radish, finely sliced
- 2 red cabbage leaves , finely sliced
- 2 spring onions, chopped
- 1 avocado, sliced
- 1 lime, finely sliced
- Cilantro
Directions:
For the Lamb:
- 1. Heat the oil in a large frying pan over medium-high heat. Add the onion and cook until translucent.
- 2. Add the ground lamb and cook, stirring with a wooden spoon to break up any lumps. Add the garlic, ginger and chili flakes and cook until fragrant.
- 3. Add the water chestnuts and carrot and cook, stirring for 1 minute or until combined.
- 4. Add the oyster and soy sauces and cook, stirring for 2 minutes or until well combined and heated through.
- 5. Remove from heat and add the bean sprouts and stir until just wilted. Taste and season with salt and pepper if necessary.
For the Dipping Sauce:
- 6. Make the dipping sauce by combining all ingredients in a jar and shaking until well blended.
To Serve:
- 7. Place the lettuce leaves, cup-side up on a serving platter and fill with ground lamb mixture. Garnish with thinly sliced carrot and red cabbage, spring onion, chopped peanuts and cilantro.
- 8. Serve immediately alongside sliced avocado, radishes and dipping sauce.