Why recepie famous for?
Impress your guests with Miguel's duck san choy bow canapés with cashews, lime and a hint of chilli.
Ingredients
1 iceberg lettuce, crisp and freshsplash sesame oil
1 long red chilli, thinly sliced
1 garlic clove, finely grated
small knob ginger, finely grated
2 peking-flavoured cooked duck breasts, thinly sliced
splash light soy sauce
hoisin sauce
200g sliced water chestnuts, roughly chopped
Garnish
1 long red chilli, julienned and soaked in iced water
handful crushed roasted cashews
1/2 lime, juiced, plus extra lime cheeks to serve
coriander leaves, to garnish
handful bean sprouts, to garnish
micro herbs, to garnish
Instructions
Cut the cheeks from the lettuce and place in a bowl of iced water to crisp up for 5-10 minutes, then pat dry with paper towel.In a very hot large pan or wok, sauté with oil, chilli, garlic and ginger for a minute or until caramelised.
Add duck and stir fry to warm through; add soy, hoisin and water chestnuts.
Serve into lettuce cups. Top with fresh coriander, cashews, lime juice and bean sprouts. Sprinkle with micro herbs.
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