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Chicken Sausage Lettuce Wraps & Anolon Cook & Tell http://rasamalaysia.com/chicken-sausage-lettuce-wraps/
October 22nd, 2012 7 Comments

Chicken Sausage Lettuce Wraps & Anolon Cook & Tell

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Chicken Sausage Lettuce Wraps

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Chicken Sausage Lettuce Wraps Recipe

Adapted from: Bon Appetit, September 2012

Serves 4-6 | Prep Time: 15 minutes | Cook Time: 8 minutes

Ingredients:

Dipping Sauce

2 tablespoons fish sauce
2 tablespoons lime juice
1.5 tablespoons sugar
1 Thai chili with seeds, minced

Chicken Sausage

1 pound ground chicken
1 Thai chili with seeds, minced
1/2 cup minced shallots
1 clove garlic, minced
1.5 tablespoons fish sauce
1.5 tablespoons oyster sauce
1.5 teaspoons tapioca starch
2 tablespoons vegetable oil
1 Butterhead Lettuce

Method:

Combine all the ingredients for the Dipping Sauce and whisk to blend. Set aside or refrigerate until use.

In a large mixing bowl, add in the ground chicken, Thai chili, minced shallots, minced garlic, fish sauce, oyster sauce and tapioca starch. Use your hand or a spatula to combine all the ingredients until well mixed.

Damp your hands with some water and shape the chicken sausage mixture into 3″ (7.5cm) diameter. Place them on a plate. Cover with plastic wrap and chill for 30 minutes.

Heat the oil in the Anolon Everyday Pan on medium heat. Gently transfer the chicken sausage patties into the Anolon Everyday Pan. Pan-fry until golden brown on both sides and cooked through, about 3-4 minutes each side.

Wrap each chicken sausage in a lettuce leaf and serve with dipping sauce.

Cook’s Note:

Preferably to use Butterhead lettuce but if you cannot find it available, try Romaine Lettuce or green leaves lettuce.

Disclosure: Anolon sent me the Everything Pan used in this recipe. I also received the Anolon 10-piece Nouvelle Copper Stainless Steel Cookware Set.

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7 comments... read them below or add one

  1. I do it’s a 17″cast iron wok a brought back from Saigon a few years ago. i use it for everything in fact it never leaves the stove top

  2. Jayne says:

    Good pans are so worth the investment, right? It can last forever if it is taken care of. Sadly I don’t live in the US so I’m not eligible but all the best to the entries. I have some frozen chicken burgers my talented aunt made. Gotta fry them up very soon and have with bagels I found the other day! Fresh bagels in Malaysia!

  3. These sound delicious Bee! And those pans are gorgeous!! Lucky you!

  4. cassandra1843 says:

    Bee, thank you for including a photo in the printed version for Chicken sausage lettuce wraps. I hope all future recipes come with a photo to print.

  5. chef katiechin says:

    This reminds me of the Thai Chicken Wrap recipe I recently posted. I’m definitely going to make them in the Anolon pans next time. Do you know if Anolon pans come in non-stick?

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