Lettuce "satay" Together
"At my restaurant, DrinkTapasBar, I feature my spin on the classic Thai lettuce wrap dish where I feature marinated beef, crispy pork, and roasted chicken with a simple peanut sauce for dipping. I serve this dish with a mini sample of my sweet and spicy housemade cucumber salad called Kim Chi."
- Ready In:
- 40mins
- Ingredients:
- 13
- Yields:
-
4 wraps
- Serves:
- 2-4
ingredients
- 4 butter lettuce leaves
- 1 1⁄2 ounces beef sirloin, cut into 1/2 inch cubes
- 1 1⁄2 ounces grilled chicken breasts, cut into 1/2 ich cubes
- 1 teaspoon granulated garlic
- 1 1⁄2 ounces pancetta, cut into half inch cubes (Italian Bacon)
- 1 teaspoon chinese five-spice powder
- 1 ounce ground ginger
- 1 cup hoisin sauce
- 1⁄2 cup creamy peanut butter
- 1 ounce cilantro leaf
- 1 teaspoon chili paste
- 1 tablespoon agave nectar
- 1⁄4 cup water
directions
- Rinse butterleaves under cool water. Shake off excess water and reserve.
- Using a zip lock baggie mix beef in 1 Tablespoon of Hoisin sauce.
- Add 1/2 ounce ground ginger.
- Allow to marinate i refridgerator for 15 minutes while you prepare the pork and chicken.
- Use another ziplock baggie and place chicken, Chinese 5-spice,& garlic and marinate for 10 minutes in the fridge.
- Using a third baggie, toss in the pork, ginger, and a Tablespoon of Hoisin sauce. Marinate for 5 minutes in the fridge.
- Preheat oven to 375.
- Retrieve baggies from the fridge and empty on a parchment-lined sheetpan being careful to keep the meats separate from each other, About 15 minutes.
- In the meantime, let's make the peanut sauce. With the remaining peanut butter and hoisin sauce, mix in a blender with cilantro and slowly add water until smooth and pourable.
- To assemble: Take a plate and arrange the butterlettuce leaves along outer edge.
- Place beef, chicken, and pork in separate piles.
- Fill a ramekin or fingerbowl with peanut sauce and place alongside of plate.
- Finally, place teaspoon of chili paste on the plte where it can be accessed so you increase the spicyness of of the wraps.
- Use the butterlettuce leaves like a taco shell; just fill, dip and eat! Enjoy!
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Reviews
-
Made this for PAC 2011. The overall taste was nice, although a longer marinating time I think is needed. The directions are off a bit and need to be corrected. You say grilled chicken breasts, but you cook them, so it shouldn't say grilled. Also, for the peanut sauce you say to add the remaining peanut butter and hoisin, but no peanut butter was used.<br/><br/>Now the overall taste was nice, but it really needed more flavor to me. I served it with a carrot water chestnut and daikon salad to give a little crunch to add to the lettuce leaf.<br/><br/>It was a nice easy recipe, but I wanted more.<br/>Thx for posting.
RECIPE SUBMITTED BY
Everyone knows me as "Chef Beorn". I've been cooking professionally since 1994; I attended Le Cordon Bleu at the California School of Culinary Arts in Pasadena. It's great working as a chef because I enjoy making my living "playing" with food.
Favorite Dish (this month): Won Tons stuffed with Curry Turkey, Serrano Peppers, Feta Cheese and Cranberry.
Pet Peeves: Restaurants who aren't passionate about food and good service.
You'll find me teaching culinary arts at Don Lugo High in Chino, Ca or catering special events throughout Southern Cal with
I enjoying food and the wonderful atmosphere it creates when combined with great friends. I hope to cook for you soon!
Contact me at www.MySpace.com/ChefBeorn or 909.236.COOK
