Serves: 4 | Preparation Time: 30 min
- 1 iceberg lettuce
- 1 tablespoon olive oil
- 3 shallots, thinly sliced diagonally
- 500g pork mince
- 1 small carrot, peeled, grated
- 1 zucchini, grated
- 1 small red capsicum, deseeded, finely diced
- 2 cobs of fresh corn kernels,
- 1/3 cup Oyster Sauce
- 1 tsp tomato paste
- 1 fresh tomato diced
With core of lettuce facing down, bang core on a flat surface. This will make it easy to remove whole core by twisting and pulling out. Remove damaged outer leaves. Discard. Separate leaves and place in a large bowl of icy cold water. Refrigerate until required.
Heat oil in a frying pan over medium heat. Add shallots and cook for 1 minute.
Increase heat to high. Add pork. Cook, stirring, for 4 minutes or until browned.
Add carrot, zucchini, capsicum, tomato and corn. Stir well.
Combine oyster sauce and tomato paste and add to mince mixture. Stir well.
Bring to the boil. Reduce heat. Simmer for 2 minutes.
Drain lettuce leaves. Pat dry with paper towel. Place lettuce cups on a platter. Spoon mince mixture into lettuce cups.