Sometimes it’s nice to introduce a few surprises for Chinese New Year dinner. After tossing Lou Sang with friends and family, serve them this delightful appetiser that makes creative use of Chinese lettuce.
Enjoy the crunchiness and savouriness when you eat but be careful not to spill anything!
Preparation time: 30 minutes
Cooking time: 20 minutes
Servings: 5 - 6
Ingredients
| 1 kg | MUSHROOM QQ Fish Filament, sliced into 3 pieces | |
|---|---|---|
| 80 g | MUSHROOM Sashimi Snow Crab, cut into 3 pieces | |
| 3 | shallots, diced | |
| 3 pips | garlic, chopped | |
| 2 tbsp | oil | |
| 5 | black mushrooms, soaked in hot water and diced | |
| 5 | water chestnuts, diced | |
| 1 | red capsicum, seeded and diced | |
| 30 g | spring onion, thinly sliced | |
| 1 | iceberg lettuce / Romaine | |
Sauce: | ||
| 1 tbsp | soy sauce | |
| 1 ½ tbsp | oyster sauce | |
| 1 tsp | sugar | |
| ½ tsp | sea salt | |
| ½ tbsp | hot chili | |
| 1 tsp | garlic powder | |
| 1 tsp | sesame oil | |
| 1 tsp | cornflour + 75 ml water | |
| A pinch | black pepper | |
Method
- Sauté shallots and garlic with oil till fragrant then add in the MUSHROOM QQ Fish Filaments, MUSHROOM Sashimi Snow Crabs and black mushrooms. Stir well.
- Next add in all the sauce ingredients and cook till mixture is thickened.
- Stir in water chestnuts and diced red capsicums, fry well. Lastly, stir in spring onions.
- To assemble, spoon the mixture onto iceberg lettuce cups and serve warm.
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