Thai Lettuce Wraps

About Thai Lettuce Wraps

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

How to Make Thai Lettuce Wraps (Stepwise Photos)

Method

1. 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.
2. 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.
3. 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.
4. Alternately serve the leaves in a separate plate and allow your guests to stuff it themselves.

Additional Tips and Tricks

About chef

Chef Shilarna Vaze (Chinu)

Shilarna is currently doing a show " Sunny Side Up" on FOOD FOOD.

Know More

Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps