03 January 2013,21:17 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
15 minutes

Cooking Time :
15 minutes

Preparation Method :

  • Heat the oil in a wok over a moderate heat. Add the spring onions, chilli and garlic, stir-fry for 2-3 minutes to flavour the oil.
  • Remove all the flavourings with a slotted spoon and drain on kitchen paper.
  • Add the lamb to the wok and stir-fry for about 3-5 minutes or until browned all over.
  • Add the mushrooms and bean sprouts and stir-fry for 2 minutes, then return the spring onion mixture to the wok and add the soy sauce.
  • Stir-fry until all the ingredients are evenly combined, then add pepper to taste.
  • Spoon a little hoisin sauce on to each lettuce leaf, place a few mint leaves on top, then a spoonful of the lamb mixture.
  • Roll up the lettuce around the lamb tucking the ends in. Serve immediately, with the dipping sauce separately.
  • The Dipping Sauce: Beat together all the ingredients in a small bowl. Set aside.


  • 250 grams lamb fillet, cut into thin strips
  • 75 grams bean sprouts
  • ½ bunch of spring onions, thinly sliced on the diagonal
  • 50 ml soy sauce
  • 1 green chilli, deseeded and finely chopped
  • 1-2 garlic cloves, crushed
  • 1 tablespoon dried shiitake mushrooms, soaked in warm water, Drained, squeezed dry and chopped roughly
  • 50 ml hoisin sauce
  • 2 tablespoons Cooking oil
  • 8 crisp lettuce leaves
  • Mint or basil leaves
  • Pepper

Dipping Sauce

  • 100 ml  soy sauce
  • 1 teaspoon lemon juice
  • 2 garlic cloves, crushed
  • 1 teaspoon caster sugar

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