Oh my! These Thai Mushroom Lettuce Cups are to die for. They are bursting with fresh flavours and textures. Who doesn’t love the fresh and tasty handheld wraps? There’s just something so satisfying about handheld finger food, as in no forks or chopsticks required. Just pick it up and dive in!
These Thai Mushroom Lettuce Cups are delicious and a perfect appetizer to kick starts your meal with friends and family. You can either assemble these cups yourself for a formal get together or if it is an informal affair, just let everybody make it on their own and have fun.
This is a perfect Carb free dish for those who want to eat a low carb diet. To add protein you can add tofu to the filling. This is a super easy and quick recipe but tastes absolutely amazing.
Tips for the Best Lettuce Cups
- Ice burg lettuce is the best for making these cups. They are super crunchy and can be shaped well.
- The sauce is best when made well in advance for the flavours to infuse and to have the right consistency.
- The filling can be served warm or cold. Either way, it tastes great. You can use tofu instead of mushrooms or use both. Add whatever is at hand for the filling, just balance the sourness well.
- The best way to serve is to let your guest assemble it and enjoy it.
- One word of caution- These Thai Mushroom Lettuce Cups are incredibly addictive… and you may find your guests craving for more, so make more than you have thought of or you usually make.
This dish is pretty much gluten-free and comes together within 25 minutes. If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #blissofcooking on Instagram. You may like to try our other Thai recipes like Thai Ginger Garlic Noodle Bowl, Pad Thai Noodles (Flat Rice Noodles) and Thai Green Curry (Veg).
Yield: 4 to 5 servings,
Prep time: 10 minutes
Total time: 25 minutes
Ingredients for Thai Mushroom Lettuce Cups
1 head iceberg lettuce
1/4 cup chopped spring onions
For the filling
1 tablespoon oil
2 tablespoon finely chopped garlic
2 tablespoon finely chopped ginger
1/2 cup finely chopped onion
2 finely chopped red/green chills
1 cup chopped mushroom
1/2 cup chopped capsicum
1/2 cup finely chopped raw mango
2 tablespoon chopped coriander
Salt to taste
1 teaspoon lime/lemon juice (optional)
2 tablespoon chopped basil
1/4 cup roasted crushed peanuts
For the sauce
1/2 cup roasted powdered peanuts
1 tablespoon brown sugar
1 teaspoon red chilli sauce/ sriracha sauce
1/2 cup water
1 tablespoon dark soya sauce
1 teaspoon vinegar
Salt to taste
Directions for Lettuce Cups
For the sauce
Mix all the ingredients together in a saucepan and cook till the sugar dissolves and the sauce starts to thicken. Switch off and keep in a serving bowl. (Make the sauce at least an hour ahead for the flavours to mingle)
The filling
- Heat oil in a pan; add ginger, garlic, chillis, onions and stir for 2 minutes.
- Add mushroom and stir for 2 minutes.
- Now add the rest of the ingredients except basil and peanuts; toss and switch off the heat.
- Add the basil and peanuts just before serving.
To serve
- Spoon the filling in lettuce cups and drizzle the sauce on top.
- Garnish with spring onions.
Note: You can make a roll and secure it with a toothpick and serve. You can even let your guest assemble the cups on their own and as they like.
