Don’t let the exotic ingredients throw you off – Lup Cheong is a delicious dried sausage that is readily available at Little Saigon Market, a mere 10 mins from Melbourne CBD.


Ingredients (serves 4)

  • 4 iceberg lettuce leaves, trimmed to form cups
  • 1 lup cheong sausage, diced
  • 4 spring onions, sliced into rounds
  • 2 shallots, diced
  • 4 shitake mushrooms, diced
  • 6 water chestnuts, diced
  • 10 sprigs coriander, picked and washed
  • 200g chicken meat, minced
  • 150g corn flour
  • 50ml water
  • pinch sea salt
  • 1 organic egg
  • handful Cashew nuts fried crushed
  • 100ml light soy sauce
  • 40ml Shao sing cooking wine
  • 25ml oyster sauce
  • 5ml sesame oil

Method

  1. In a bowl, mix water, corn flour, salt and egg together then add quail mince and mix well. In a hot wok fry quail mixture until caramelized and fluffy. Add vegetables and continue cooking until onions are cooked through and aromatic. Remove from heat and season with dressing and coriander leaves. Divide evenly into lettuce cups, serve immediately.

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