Sung Choi Bao Crepe
by Kroocrew (http://ediblyasian.info)
250 g (8 oz) fresh Mushrooms
15 ml (1 Tbsp) vegetable oil
250 g (8 oz) ground lean chicken
30 ml (2 1/2 tbsp) grated fresh ginger
45 ml (3 Tbsp) cloves garlic, crushed
45 ml ea (3 Tbsp ea) soy sauce, hoisin sauce and rice vinegar
7 ml (1 1/2 tsp) Worcestershire sauce
1-2 ml (1/4 - 1/2 tsp) Asian Chillie or hot sauce (optional)
125 ml (1/2 cup) chopped green onions
6 hearts of Romaine lettuce leaves.
Finely chop mushrooms to yield 3 cups.
Heat oil in a wok over medium-high heat; add chicken breaking up with spoon.
Stir in mushrooms, ginger and garlic; cook and stir for 4-5 minutes or until mushroom liquid has evaporated.
Stir in soy sauce, hoisin sauce, rice vinegar and Worcestershire sauce.
Reduce heat and simmer about 4-5 minutes to blend flavours. Taste and add
chillie or hot sauce if desired.
Stir in green onion.
Open a single prepared crepe
Place a lettuce leaf on the crepe
Transfer a generous tablespoon of the filling onto the lettuce leaf.
Wrap the parcel and place on a serving plate.
These are an enjoyable snack and easily managed as finger food. Ideal as a BBQ appetiser with a beer!