Mt Barker Chicken La Lot
Sweet potato leaves, stuffed with ginger and water chestnut chicken mince.
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
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.