Crunchy lettuce salad wraps with sweet satay dip

Method 1

Ingredients

2 Little Gem lettuces, outer leaves only, or loose-leaf lettuce

1 cooked chicken breast, chopped

1 carrot, grated

¼ cucumber, sliced

2 radishes, thinly sliced

handful of coriander or mint leaves

For the sweet satay dip

2 tbsp peanut or almond butter

1 tbsp sweet chilli sauce

½ tsp soy sauce

1 lime, ½ juiced, ½ cut into wedges to serve

STEP 1

For the dip, combine the peanut butter, chilli sauce, soy sauce and lime juice in a bowl, loosening with a splash of cold water, if needed, so it’s a drizzling consistency.

STEP 2

Lay a couple of lettuce leaves on a plate and pile a little chicken and some of the veg on each piece. Scatter over the coriander or mint leaves, and squeeze over some lime juice. Drizzle over some of the satay dip, then roll the lettuce around the filling. Serve with the remaining satay on the side for dipping, if you like and the lime wedges for squeezing over.

Method 2

Ingredients:

- Lettuce leaves (such as iceberg or butter lettuce)

- Cucumber, julienned

- Carrot, julienned

- Red bell pepper, thinly sliced

- Bean sprouts

- Fresh mint leaves

- Fresh cilantro leaves

- Cooked vermicelli noodles

- Crushed peanuts (optional)

For the Sweet Satay Dip:

- 1/2 cup peanut butter

- 2 tablespoons soy sauce

- 1 tablespoon honey

- 1 tablespoon lime juice

- 1 clove garlic, minced

- 1/2 teaspoon ground ginger

- Water (to thin out the dip)

Instructions:

1. Wash and dry the lettuce leaves, then set them aside.

2. Prepare all the vegetables and herbs as listed above.

3. Cook the vermicelli noodles according to the package instructions, then rinse with cold water and set aside.

4. To make the Sweet Satay Dip, combine peanut butter, soy sauce, honey, lime juice, garlic, and ginger in a bowl. Mix well and add water little by little until you reach your desired consistency.

5. Arrange all the prepared vegetables, herbs, and noodles on a serving platter.

6. To assemble the wraps, place a lettuce leaf on a plate, add a spoonful of noodles, top with vegetables and herbs, and sprinkle with crushed peanuts if desired. Roll up the lettuce leaf to form a wrap.

7. Serve the Crunchy Lettuce Salad Wraps with the Sweet Satay Dip on the side for dipping.

Comments

Pork and kimchi stew

Method 1 Ingredients 750g/1lb 10oz diced pork (shoulder or leg) 2 tbsp gochujang (Korean fermented chilli paste) 10g/⅓oz dried shiitake mushrooms 1 tbsp vegetable oil 1 large onion, thickly sliced 1 large carrot, peeled and cut into chunks 2 turnips or 1 small swede, peeled and cut into wedges 200g/7oz kimchi 1 tbsp soy sauce 250ml/9fl oz chicken stock or water bunch spring onions, roughly sliced (including the green parts) salt and freshly ground black pepper To serve steamed rice small bunch coriander, leaves separated 1 tsp sesame seeds pinch gochugaru (Korean red chilli powder), or other chilli flakes Put the pork in a bowl and season with salt and pepper. Add the gochujang and stir until the pork is completely coated. Leave to marinate for 30 minutes–1 hour. Put the mushrooms in a bowl, add warm water to cover and leave to soak for 20–30 minutes. Heat the vegetable oil in a large saucepan or flameproof casserole. Add the onion, carrot and turnips and fry over a high heat, st...

Ponzu tofu poke bowl

Method 1 Ingredients 1 tbsp ponzu sauce ½ tbsp rice vinegar 5g ginger, peeled and grated 1 tsp sesame oil 300g silken tofu 100g edamame beans 250g pouch cooked quinoa 100g radishes, sliced 2 carrots, peeled into ribbons 2 spring onions, finely sliced 2 small seaweed thins, crumbled 1 tsp sesame seeds STEP 1 Combine the ponzu, vinegar, ginger and sesame oil in a bowl. Pat the tofu dry using kitchen paper and tear into chunks, then gently toss in the ponzu mixture. STEP 2 Pour some boiling water over the edamame and set aside for 2 mins before draining thoroughly and seasoning with salt. STEP 3 Divide the quinoa between bowls and top with the edamame, radishes and carrots. Spoon over the tofu and drizzle over the remaining dressing before scattering over the spring onions, seaweed and sesame seeds. Method 2 Ingredients: - 1 block of firm tofu, pressed and diced - 1/4 cup soy sauce - 2 tbsp Ponzu sauce - 1 tbsp rice vinegar - 1 tbsp sesame oil - 1 tsp grated ginger - 1 clove garlic, mince...

Baked ham hock pots

Method 1 Ingredients 250ml double cream 1 egg beaten large handful of chives finely chopped generous grating of nutmeg 100g cooked ham hock chopped 150g canned potatoes cut into smaller chunks if large 60g mature cheddar grated crusty bread to serve step 1 Mix the double cream, egg and chives together in a medium bowl, and season with a generous grating of nutmeg, a pinch of salt and plenty of ground black pepper. step 2 Divide the ham hock pieces and chopped potatoes between four ramekins, then top up with the egg and cream mixture. Will keep chilled for up to two days. step 3 Heat the oven to 180C/160C fan/gas 4, or if using an air fryer heat to 180C. Sprinkle over the grated cheese, then transfer the ramekins to a baking tray if using an oven or the air fryer basket. Bake for 15-17 mins in the oven or 7-10 mins in the air fryer until golden and set with a slight wobble in the middle. Serve with crusty bread for dunking, if you like. Method 2 Ingredients: - 4 ham hocks - 2 onio...

Chef Savvy

Search This Blog