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Sang Choi Bau

by Kate Mate (follow)
Kate Mate
Dinner (2274)      Chinese (139)      Pork (120)      Appetisers (114)      Meat (48)      Cantonese (21)     
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.

Preparation Time: 5 minutes
Cooking Time: 10 minutes
Makes: 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

Set aside mince lettuce, and cashews and combine all other ingredients
On high heat add pork mince to the fry pan adding in a little at a time. By adding all the cold mince in at once will make the fry pan cold, and the mince will stew in its own juices and it will not be nice
Once mince starts to get colour on the outside add in a little more, until all has been added in
Add in the seasoning mix and stir through to combine
Once mince is cooked, allow to cool slightly and place a big spoonful of mince into each lettuce leaf. Don't serve really hot mince as this is eaten with your hands and it will be too hot to handle
Roughly chop nuts and sprinkle a few over each
Serve immediately after adding mince to each lettuce leaf leaving remaining mince to be added in when ready to eat, fold in half and it's good to go. Eat and enjoy.

Sang choi Bau

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Thank you Helen!
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