When Mongolian lamb meets sung choi bao, something ridiculously tasty happens. Caterina has combined two of her favourite classic Chinese recipes, and created  super tasty leaf-wrapped pockets of deliciousness. This is the perfect dish to set in the centre of a table and watch everyone create their own little lettuce parcels with. It's perfect for lunch, dinner or even as party finger food.


Serves 4



Lamb & Seasoning ingredients

500 g Lamb, sliced into thin strips

1 teaspoon salt

1/4 teaspoon white pepper

1/2 teaspoon sesame oil

1 teaspoon cornflour

1 teaspoon chopped ginger

1 teaspoon bi-carb soda

1/4 cup water

2 tablespoons Chinese cooking wine

1 egg white (helps to make meat smooth in texture)


Sauce ingredients

2 tablespoons Hoi Sin sauce

1 tablespoon Chinese BBQ sauce

2 teaspoons Chilli Bean sauce

2 cloves chopped garlic


Other ingredients

1 onion, sliced

1 red capsicum, sliced

½ cup water chestnuts, julienned

Lettuce cups

4 tablespoons peanut oil

To serve - fried shallots, mint leaves, fresh chilli and sliced spring onions



  1. Place the lamb in a bowl with the seasoning ingredients. Coat the lamb well with all the ingredients, and allow to marinate for at least 2 hours.
  2. In a small bowl, mix the sauce ingredients and set aside.
  3. Heat 2 tablespoons of the peanut oil in a wok and fry the onions and capsicum until tender. Remove from the wok, and set aside in a bowl.
  4. Add another 2 tablespoons of peanut oil to the wok. On a high heat, stir fry sliced lamb until cooked. Return the onion and capsicum to the wok, and add the sauce. Stir until piping hot. Stir through water chestnuts.
  5. Serve Mongolian lamb in lettuce cups. Top with fried shallots and serve with mint leaves, fresh chilli and spring onions.