LETTUCE-WRAPPED APPETIZERS
This in Chinese is called 'song choi bao.' It's a very nice appetizer for a small party, not too big. Serve with hoisin sauce or duck sauce.
Provided by Mendy L
Categories Wraps and Rolls Appetizers
Time 52m
Yield 10
Number Of Ingredients 8
Steps:
- Place mushrooms and vermicelli in 2 separate bowls with lukewarm water to cover. Let soak until softened, at least 15 minutes. Drain mushrooms and chop into small cubes. Drain vermicelli.
- Heat 1 to 2 teaspoons vegetable oil in a wok over medium-high heat. Add duck; cook, stirring continuously, until golden brown, about 5 minutes. Season with salt and pepper. Transfer duck to a bowl.
- Heat about 3 inches vegetable oil in a medium-large pot to 350 degrees F (175 degrees C). Add vermicelli; fry until fritters are crisp and crunchy but not golden brown, 2 to 3 minutes.
- Pour the remaining vegetable oil into the wok over medium heat. Add mushrooms; cook and stir until soft, 4 to 5 minutes. Return duck to the wok; cook until heated through, about 2 minutes.
- Place vermicelli fritters on a large plate; pour the duck stir-fry on top. To eat, drizzle hoisin sauce on a piece of lettuce; spoon the duck and vermicelli stir fry on top. Hold the lettuce wrap together with your fingers.
Nutrition Facts : Calories 370.5 calories, Carbohydrate 22.9 g, Cholesterol 123.7 mg, Fat 20.4 g, Fiber 2 g, Protein 24.2 g, SaturatedFat 4.1 g, Sodium 216.9 mg, Sugar 2.1 g
LETTUCE WRAPS
These super colorful Asian-inspired wraps are the perfect appetizers for a crowd.
Provided by Food Network Kitchen
Categories appetizer
Time 45m
Yield 15 wraps
Number Of Ingredients 14
Steps:
- Whisk the lime juice, fish sauce, 1 tablespoon of the soy sauce and brown sugar in a large bowl until the sugar dissolves. Add the cilantro, scallions and chiles; set aside.
- Heat the chicken stock in a large skillet over medium heat until steaming but just below a simmer. Add the pork and the remaining teaspoon soy sauce, and cook, breaking into pieces with a spoon (not too small), until the meat is just cooked through and no longer pink, about 6 minutes. Add the ginger and garlic, and remove from the heat. Combine the chicken mixture with the lime mixture until well coated. Let sit for at least 15 minutes while the flavors combine.
- To assemble, put 1 to 2 tablespoons of the chicken filling in the center of each lettuce leaf. Top with chopped peanuts, shredded carrots and chopped cilantro. Strain the remaining liquid from the filling, and serve on the side.
MINI CHICKEN LETTUCE WRAPS
Grilled chicken flavored with lime juice and ginger is piled into lettuce cups with crisp sliced green mango and carrots added on top for a crunchy bite.
Provided by Martha Stewart
Categories Appetizers
Time 30m
Yield Makes 24 pieces
Number Of Ingredients 11
Steps:
- In a medium bowl, stir vinegar, sugar, and 1 teaspoon salt until sugar is dissolved. Add carrot and mango; toss to combine. Let stand at room temperature, tossing occasionally, at least 30 minutes, or refrigerate up to a day.
- Heat grill or grill pan to high; lightly oil grates. In a shallow dish, combine lime juice, ginger, and oil; season with salt and pepper. Add chicken and let marinate for no more than 5 minutes. Grill chicken until browned and opaque throughout, 1 to 3 minutes per side; transfer to a plate to cool.
- Thinly slice chicken; toss with carrot mixture. Divide mixture among lettuce leaves; drizzle with juice from carrots and sprinkle with cilantro.
HOISIN MEATBALL LETTUCE WRAPS
I make these tangy-sweet appetizers every year during the holidays, and it doesn't take long for them to disappear.-Elaine Sweet, Dallas, Texas
Provided by Taste of Home
Categories Appetizers
Time 1h10m
Yield 3 dozen.
Number Of Ingredients 20
Steps:
- Place cornstarch in a shallow bowl. In a large bowl, combine the next 7 ingredients. Add beef and pork; mix lightly but thoroughly. Shape into 1-in. balls; coat with cornstarch., In a large cast-iron or other heavy skillet, heat 2 tablespoons oil over medium heat. Brown meatballs in batches, adding additional oil as needed. Remove with a slotted spoon; drain on paper towels., Add sauce ingredients to skillet; cook and stir over medium heat until blended. Return meatballs to pan; bring to a boil. Reduce heat; simmer, uncovered, until meatballs are glazed and cooked through, 5-8 minutes, stirring occasionally. Serve meatballs in lettuce leaves; sprinkle with cilantro.
Nutrition Facts : Calories 69 calories, Fat 3g fat (1g saturated fat), Cholesterol 21mg cholesterol, Sodium 99mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 0 fiber), Protein 4g protein.
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