Large iceberg lettuce leaves or cabbage leaves as required
Oil 1 tbsp
Garlic cloves, finely chopped 2
Fresh red chillies, seeded and finely chopped 2
Galangal, finely chopped 2 tsps
Medium carrots, peeled and thinly sliced lengthwise 2
shredded 1 cup
Spring onions with greens, finely chopped 5
Lemon juice 2 tbsps
(optional) 1 tbsp
Light soy sauce 2 tbsps
(paneer), crumbled 100 gms
Green gram (moong),
boiled 1 cup
Salt to taste
Fresh basil leaves,
finely chopped ½ cup
Peanuts, ground V cup
Heat 1 tbsp oil in a
non-stick pan, add garlic, red chillies and ginger. Add carrot, cabbage and spring onions and saute for 2 minutes.
Add lemon juice,
oyster sauce and light soya sauce and saute on low heat. Add cottage cheese, green grams and salt and mix well. Switch off heat, transfer onto a plate and let it cool down to room temperature.
Keep the lettuce
leaves on the worktop, place 2 tsps of stuffing in the centre of each. Top with basil leaves and peanut and wrap the leaf around the stuffing. (For non-vegetarian option you can add prawns to the stuffing.) Serve immediately.
Alternately serve the
leaves in a separate plate and allow your guests to stuff it themselves.