After much research to find out where this dish originates, I believe it is from Guangzhou in China. Sang choi Bau with many variations san instead of Sang, choy instead of choi and bow instead of bau, they are all names for the same dish. I have used the name Sang choi Bau as sang choi means lettuce and Bau means wrap in Cantonese. It's a great appetiser I often order at my favourite Chinese/ Vietnamese restaurant that is why I was unsure of the origin. Now I know all the facts and have a great recipe for it, I can make it at home.
: 5 minutes
: 10 minutes
: 4 -6
500 grams pork mince
3 shallots thinly sliced
1-2 tbs tamari soy sauce
1 tsp honey
1/2 lime juiced
1 tsp sesame oil
2 cm piece of ginger finely grated
1/2 cup coriander leaves chopped
Roasted cashews for garnish
Lettuce leaves preferably ice berg
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