Thai Lettuce Wraps

Thai Lettuce Wraps

By Chef Shilarna Vaze (Chinu)

From Firangi Tadka

Prep: 30 minutes

Cook: 10 minutes

Method: Moderate

Course: Snack

Type: Thai

Key Ingredients:

Iceberg lettuce or cabbage leaves

A healthy snack this – even the weight watchers can enjoy them without feeling guilty

Ingredients

Large iceberg lettuce leaves or cabbage leaves as required
Oil 1 tbsp
Garlic cloves, finely chopped 2
Fresh red chillies, seeded and finely chopped 2
Galangal, finely chopped 2 tsps
Medium carrots, peeled and thinly sliced lengthwise 2
Cabbage, finely shredded 1 cup
Spring onions with greens, finely chopped 5
Lemon juice 2 tbsps
Oyster sauce (optional) 1 tbsp
Light soy sauce 2 tbsps
Cottage cheese (paneer), crumbled 100 gms
Green gram (moong), boiled 1 cup
Salt to taste
Fresh basil leaves, finely chopped ½ cup
Peanuts, ground V cup

Methods

Heat 1 tbsp oil in a non-stick pan, add garlic, red chillies and ginger. Add carrot, cabbage and spring onions and saute for 2 minutes.
Add lemon juice, oyster sauce and light soya sauce and saute on low heat. Add cottage cheese, green grams and salt and mix well. Switch off heat, transfer onto a plate and let it cool down to room temperature.
Keep the lettuce leaves on the worktop, place 2 tsps of stuffing in the centre of each. Top with basil leaves and peanut and wrap the leaf around the stuffing. (For non-vegetarian option you can add prawns to the stuffing.) Serve immediately.
Alternately serve the leaves in a separate plate and allow your guests to stuff it themselves.

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