Tempayy Lettuce Wraps
Prep Time
15 minsCooking Time
15 minsSERVES
4FOR 200 GMS OF TEMPAYY
INGREDIENTS
QTY UNITSTempayy cubes
200 GmIce berg lettuce
01 BunchSoya sauce
03 TspHot garlic sauce
04 TspTri coloured capsicum
02 TspSpring onions
05 TspSalt to taste
Sugar
02 TspGarlic
02 TbspRoasted peanuts
04 TspFresh ginger
01 TspOil
04 TspFOR THE DIP
Black vinegar
05 TspFresh red chillies
01 NosBlack pepper powder
01 TspWhite Sesame Seeds
Prep:
- Unbox Hello Tempayy natural cubes (OR) Hello Tempayy Simply Sriracha cubes and keep aside
- Break the ice berg lettuce into smaller parts and soak it in ice cold water.
- Finely chop garlic and ginger, fresh red chillies and spring onions.
- Dice tri-coloured capsicums.
- Coarsely grind roasted peanuts and keep aside.
Cooking-
- In a pan, heat oil and sauté chopped ginger and garlic for 03 minutes.
- Add chopped capsicums and sauté for further 03 mins.
- Add hot garlic sauce and 02 tsp of soya sauce. Cook for 01 min.
- Add tempayy cubes, crushed peanuts, salt and sugar. Stir for 3 mins.
- Garnish with spring onions and white sesame seeds.
- Let it cool.
Dip-
- Mix black vinegar with one spoon of soya sauce, fresh red chillies, salt and sugar and blend well.
- Add white sesame seeds.
- Dip is ready.
Procedure-
- Drain lettuce leaves and form small cups of them.
- Add the sauteed tempayy mixture in between.
- Roll it and serve with dip.
FOR 200 GMS OF TEMPAYY
INGREDIENTS
QTY UNITSTempayy cubes
200 GmIce berg lettuce
01 BunchSoya sauce
03 TspHot garlic sauce
04 TspTri coloured capsicum
02 TspSpring onions
05 TspSalt to taste
01 TspSugar
02 TspGarlic
02 TbspRoasted peanuts
04 TspFresh ginger
01 TspOil
04 TspFOR THE DIP
Black vinegar
05 TspFresh red chillies
01 NosBlack pepper powder
01 TspWhite Sesame Seeds
