Iceberg lettuce makes a healthy, refreshing change from the usual wraps or pancakes in this Malaysian duck in lettuce cups recipe. This dish is so quick and easy to make – the meat is stir-fried for a few minutes with a mixture of spices and then paired with crunchy veg for a fresh, flavourful filling. This serving sizes here are for a starter, but you could easily add some rice or extra side dishes to turn it in to a hearty main course.
- 1tbsp vegetable oil
- 1tbsp sesame oil
- 2-3 cloves garlic, peeled and finely chopped
- 1tbsp fresh coarsely grated ginger
- About 300g cooked duck meat, from 2 duck breasts, finely diced
- 2 sticks celery, finely chopped (or 60g bamboo shoots)
- 4 spring onions, trimmed and sliced
- 60g fresh shiitake mushrooms, finely chopped
- 60g fresh beansprouts, roughly chopped
- 1⁄2tsp crushed dried chilli flakes
- 1⁄2tsp Chinese five-spice powder
- 4tsp dark soy sauce
- 2tsp Chinese rice wine or dry sherry
- A good handful each of chopped fresh mint and coriander
- To serve:
- 1 small iceberg lettuce, leaves pulled apart into cup shapes
Heat a wok over high heat, add the oils, then the garlic, ginger and duck and stir-fry for a couple of mins. Add the rest of the ingredients, except the fresh herbs, and stir-fry for half a minute to keep all the veg crunchy. Stir in the herbs.
To serve, put in a hot serving dish and place on the table, so guests can pile it into the lettuce cups themselves and then wrap the lettuce around the mixture.
Leave out the chilli flakes if you're not too keen on spice