Cocktail San Choi Bau

Masterchef Peter Vickery


2 baby Cos Salad or iceberg lettuce
2 tbsp Peanut Oil
250gm minced pork
4 dried shitake mushrooms, soaked in hot water to rehydrate, then remove stems and finely chop the muchroom cup
1 cup water chesnuts, finely chopped
1 cup bamboo shoots, finely chopped
3 spring onions, finely chopped
salt and pepper
1 tsp light soy sauce
1 tsp oyster sauce
1 tsp corn flour
1 tbsp water


  1. Separate the leaves from the lettuce into individual cups
  2. Heat a wok or nonstick pan, add oil and heat until almost smoking, add the minced pork and stir fry briskly for 2 minutes
  3. Now add the shitake mushrooms, water chesnuts, bamboo shoots and spring onions, stir fry for another minute until well combined.
  4. Add the salt, pepper, rice wine, soy sauce and oyster sausace, mix well.
  5. Combine the corn flour with the water and stir into the mixture, heat until the sausace thickens, remove from heat.
  6. Arrange the lettuce cups on a platter, place a small scoop of the pork mixture in each leaf, each guest then rolls up the leaf and eats with their fingers.