Witlof and Mango Sang Choy Bau

Preparation: 20 minutes

Cooking: 6 minutes

Makes: 20

1 tblspn olive oil

250g chicken mince

1 large red chilli, chopped

3 tspn soy sauce

1 tblspn lemon juice or lime juice

1 tblspn sweet chilli sauce

2 tblspn chopped coriander

2 tblspn chopped mint

1/4 cup chopped peanuts

1/4 cup mung bean sprouts

1/2 mango, finely chopped

20 small witlof leaves

Heat the frying pan. Add the chicken and chilli. fry until cooked through. Turn

out onto a board, chop finely.

Combine the chicken in a bowl with the soy sauce, lemon juice and chilli sauce,

cool.

Stir in the coriander, mint, peanuts, sprouts and mango.

The chicken mixture can be prepared ahead, except for adding the peanuts and

sprouts. Add them just before assembling to keep them crunchy.