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Sticky ginger tempeh with coconut jasmine rice

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Sticky ginger tempeh with coconut jasmine rice

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<img class="pagespeed-issue" loading=”lazy” src="https://taste.co.za/wp-content/uploads/2022/05/Caesar-schnitzel-400x400.jpg?x98048" alt="Caesar chicken schnitzel" width="400" height="400"/>

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Asian recipes

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15 minutes

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Chicken lettuce wraps

Serves 3

Difficulty Easy

Prep Time 5 minutes

Cooking Time 15 minutes

Ingredients

500 g chicken mince
120 g shiitake mushrooms, sliced
3 garlic cloves, crushed
2 T fish sauce
1 T rice vinegar
2 T dark soya sauce
1 t ground black pepper
salt, to taste
2 heads Romaine lettuce
Tabasco sauce, for serving
Woolworths chilli crunch, for serving

Method

1 Place the chicken and mushrooms in a pan over a medium heat and cook until the liquid has evaporated. Add the garlic, fish sauce, rice vinegar, soya sauce and black pepper. Add salt to taste if necessary. Cook until all the liquids have evaporated.

2 Carefully separate and rinse the lettuce leaves. Pat dry and fill the lettuce leaves with the chicken-and-mushroom mixture, and drizzle over the Tabasco and chilli crunch if using.

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Videographer: Romy Wilson
Photographer: Shavan Rahim
Food Assistant: Bianca Jones