Makes
2
Ingredients
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4 Mission Onion Chives Wraps
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15 g wood ear mushrooms, boiled for 5 minutes, finely sliced
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Coral lettuce to serve
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Chives for garnish
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4¼ tbsp sambal belacan
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5¼ tbsp lime juice
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Salt to taste
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Sugar to taste
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150 g cucumber, shredded
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300 g chicken breast, poached and shredded
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120 g shallots, thinly sliced
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2 stalks lemongrass, thinly sliced
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1 stalk torch ginger bud, thinly sliced
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1 stalk coriander, thinly sliced
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2 sprigs daun kesum, thinly sliced
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5 chili padi, thinly sliced
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100 g red chilies
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50 g shrimp paste, fried with a little oil until fragrant
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Instructions
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Step 1
To make sambal belacan, finely blend red chillies and shrimp paste.
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Step 2
Combine sauce ingredients in a small bowl. Mix well and set aside.
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Step 3
In another bowl, mix together ingredients A and mushrooms. Add sauce and toss well.
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Step 4
Lightly toast Mission wraps in a heated frying pan until soft.
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Step 5
To serve, arrange some lettuce on the wrap. Put some kerabu over the lettuce then roll up into a cone shape. Use a chive to tie around the cone. Serve immediately.
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Step 6
The leftover sambal belacan can be chilled for up to one week. It can also be frozen and kept for a longer period.
Mix the kerabu at the last minute to ensure freshness.
Put the chives in boiling water for a few seconds. Take out and refresh in cold water.
