Cambodian Lettuce Wraps
Recipe by Robin Wright in ‘Share’ cookbook. This is an absolute winner for 'nibbles' with drinks. All your friends will want the recipe - guaranteed!
4 Little gem lettuce
4 Tablespoons clear honey
2 Tablespoons soy sauce
1 garlic clove, crushed
2 cm piece ginger, peeled and grated
1 Tablespoon sesame seeds
1 Tablespoon sesame oil
150g Walnuts, pecans or hazelnuts
60g Celery, diced
60g Red capsicum, diced
60g Carrots, diced
25g Spring onions, chopped
30g Fresh coriander, chopped
½ to 1 red chilli, chopped
Salt and ground pepper
For the garnish:
100g Beansprouts
1 Carrot, grated or in very fine julienne strips
Fresh coriander leaves
½ Cup Sweet chilli sauce
Carefully pull lettuce apart to leave the leaves whole. Wash and dry with kitchen paper or in a salad spinner.
Place honey, soy sauce, garlic, ginger, sesame seeds and sesame oil into a food processor and blitz to combine. Add the nuts, vegetables, coriander and chilli to the food processor and blitz until evenly chopped to a thick, lumpy paste. Season to taste.
Scoop 2-3 teaspoons of the mixture onto each lettuce leaf and top with beansprouts, carrot, coriander and a drizzle of sweet chilli sauce. I like to pile the various ingredients onto a platter and let people assemble the wraps themselves.