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WITLOOF SANG CHOY BAU

Makes approximately 24

 

 FR Sauces Nuoc MamFR Sauces SojaFR Chilli Sauce Garlic

INGREDIENTS

  • 250g chicken mince
  • 1 tablespoon AYAM Nuoc Mam (Fish) Sauce
  • 1/4 cup chopped coriander
  • 1/4 cup chopped mint
  • 1/4 cup chopped peanuts
  • 1/4 cup bean sprouts
  • 1/3 cup finely chopped fresh or canned mango
  • 2 baby witlof (endive)
  • 2 tablespoons of lemon juice
  • 2 tablespoons AYAM Soya Sauce
  • 2 tablespoons AYAM Chilli Sauce (Garlic)

 

FRYING

Heat a non-stick frying pan to high. Add the minced chicken and cook it until brown.

Make sure to break it up as it cooks.

 

MIXING

Place the cooked chicken in a bowl and stir in the lemon juice, the soya sauce, the chilli sauce and the Nuoc
Mam (fish) sauce. Let this cool.


Next, add the coriander, the mint, the peanuts, the sprouts and the mango.

 

PRESENTATION

To complete the recipe, break the witloof (endive) into individual leaves and plate on a serving plate.
Spoon in the filling.

 

 

Tags: _ Vegetables_ Chilli addicts_ Asian Sauces_ Easy Asian recipes_ Lunch_ Snacks_ All recipes

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