This traditional Chinese 'finger food' is often served at New Year, but it makes a perfect entrée at any time of year.
5g rice vermicelli
2 iceberg lettuce (leaves removed and soaked in a bowl of cold water)
300g minced pork
1 tbsp oyster sauce
½ tbsp corn flour
2 tbsp vegetable oil
1 Chinese sausage (diced)
2 dried Chinese mushrooms (soaked in boiling water for 10 mins, then sliced)
2 tbsp Lee Kum Kee Hoisin Sauce
1 stalk spring onion (finely sliced)
spring onion (sliced, for garnish)
Hint: For the filling, minced chicken or quail can be substituted for pork. For a completely vegetarian version, minced water chestnuts, bamboo shoots and Chinese mushrooms make a delicious substitute for meat.
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