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Mt Barker Chicken La Lot

Sweet potato leaves, stuffed with ginger and water chestnut chicken mince.

Caroline Taylor's Mt Barker Free Range C


  •  200g chicken mince

  • 3 tsp water chestnut (drained and finely diced)

  • 2 tspn native lemongrass (or normal lemongrass)

  • 3 tspn grated redback ginger (or normal ginger)

  • 1 Tbspn sugar

  • 1 tsp red chilli (deseeded and finely diced)

  • 1 tsp oyster sauce

  • 1 small shallot (Finely diced)

  • 3 tsp butter (melted)

  • salt to taste

  • 1 tsp pepper

  • 2 tsp Asian chicken stock powder

  • 20 sweet potato leaves or betel leaves

  • Toasted sesame seeds for garnish

  • Bamboo skewers

Nuoc Cham Recipe

- 2 tbsp water,

- 2 tbsp fish sauce,

- 2 tbsp lime juice,

- 2 tbsp rice wine vinegar,

- 1 tbsp grated palm sugar,

- 1 fresh chilli fine sliced,

- 1 tsp lemongrass finely diced and ½ garlic clove diced 

- Mix all ingredients together and serve.




- Rinse sweet potato/betel leaves to clean then soak leaves in bowl of cold water.

- Combine chicken mince, water chestnut, chilli, oyster sauce, shallot, pepper, and stock powder in a bowl and incorporate all ingredients well together. Cover and refridgerate for 30 minutes

- Trim leaves of stem and lay out flat presentation side down

- Place about a teaspoon of mixture in a line at the fat base of the leaves and fold the two sides inwards before rolling the mixture up into somewhat of a spring roll.

- Continue this with remaining leaves and mixture until all are completed.


- Using two skewers spike three of your ba la lots all the way through leaving a small space in between each one.


- Brush ba la lots liberally with melted butter and then cook on a medium heat griddle or hibachi (failing this, a heavy based fry pan) until well caramelized and brown on both sides.


- Garnish your ba la lots with toasted sesame seeds and serve immediately(!) with a dipping bowl of nuoc cham sauce.

chciken bo la lot.jpg
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