Thai Lettuce Wraps

Thai Lettuce Wraps

From   Firangi Tadka

Prep: 30 minutes

Cook: 10 minutes

Method: Moderate

Course: Snack

Type: Thai

A healthy snack this – even the weight watchers can enjoy them without feeling guilty


  • 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
  • Cabbage, finely shredded 1 cup
  • Spring onions with greens, finely chopped 5
  • Lemon juice 2 tbsps
  • Oyster sauce (optional) 1 tbsp
  • Light soy sauce 2 tbsps
  • Cottage cheese (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.