Wifloof Sang Choy Bau
Recipe by Justine Schofield
24 pieces 
Ingredients
- 250g chicken mince
- 1 tbsp AYAM Fish Sauce
- ¼ cup chopped coriander
- ¼ cup chopped mint
- ¼ cup chopped peanuts
- ¼ cup bean sprouts
- ⅓ cup finely chopped fresh or canned mango
- 2 baby witloof
- 2 tbsp of lemon juice
- 2 tbsp AYAM Light Soya Sauce
- 2 tbsp AYAM Sweet Chilli Sauce
Method
Frying:
- Heat a non-stick frying pan to high. Add the minced chicken and cook it until brown.
- Make sure to break it up as it cooks.
Mixing:
- Place the cooked chicken in a bowl and stir in the lemon juice, the soya sauce, the sweet chilli sauce and the fish sauce. Let this cool.
- Next, add the coriander, the mint, the peanuts, the sprouts and the mango.
Presentation:
- To complete the recipe, break the witloof into individual leaves and plate on a serving plate.
- Spoon in the filling.
