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

​Ingredients
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200g chicken mince
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3 tsp water chestnut (drained and finely diced)
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2 tspn native lemongrass (or normal lemongrass)
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3 tspn grated redback ginger (or normal ginger)
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1 Tbspn sugar
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1 tsp red chilli (deseeded and finely diced)
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1 tsp oyster sauce
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1 small shallot (Finely diced)
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3 tsp butter (melted)
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salt to taste
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1 tsp pepper
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2 tsp Asian chicken stock powder
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20 sweet potato leaves or betel leaves
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Toasted sesame seeds for garnish
-
Bamboo skewers
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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
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- Mix all ingredients together and serve.
Method
- 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.
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- 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.
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