Minced Pigeon Wraps Recipes

Ingredients :

1 pigeon

50g cabbage

50g carrot

50g celery

50g Peking spring onion

Marinade -

1/2 tsp sugar

1/2 tbsp light soy sauce

1/2 tsp cornflour

pinch of pepper

Seasoning -

1 tbsp soy sauce

1 tsp sugar

For Serving -

12 sheets spring roll wrapping

3 tbsp Hoi Sin sauce

Bone the pigeon. Shred the meat. Mix in marinade and leave it for 10 minutes. Shred all the vegetables. Heat 2 tbsp of oil in wok. Saute cabbage for 2 minutes. Add carrot and celery and toss well. Then add Peking spring onion and sauté until fragrant. Set aside. Heat 2 tbsp of oil in wok. Stir fry pigeon meat until done.

Put the vegetables from step 3 back in. Stir in seasoning. Stir well. Brush Hoi Sin sauce on each spring roll wrap. Put stir fried pigeon filling on. Roll into a wrap and serve immediately. Alternatively, wrap filling in the spring roll wrap without Hoi Sin sauce. Serve the Hoi Sin sauce on the side as a dipping sauce instead. These wraps can be served straight or you can deep fry them until golden.

Serves 4-6

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