Instructions

Instruction :

1. Prepare the soya granules by soaking in piping hot water with a pinch of salt for 4 to 5 minutes. Drain water and keep the soya granules dry. By now, the soya granules would have softened and would be ready to be used.
2. Mix all the sauces together in a bowl, that is, the Hoisin sauce, Soya sauce, Vinegar, Siracha or red chilli sauce and honey or brown sugar.
3. In a flat bottomed pan heat oil, add the onions followed by the soya granules. Stir constantly over medium flame for a few minutes before adding the garlic, ginger and salt. Cook for another 3 -4 minutes or till the soya granules are nicely cooked and light brown in colour. The onions should have turned golden brown.
4. Add the sauce along with the de-seeded and diced red chillies. Simmer on low heat. Make sure the soya granules are coated well and the sauce is completely absorbed by the soya mix, before taking off the heat.
5. To serve cut the base of the iceberg lettuce and peel off one leaf at a time. Care should be given to gently pull them free so as to keep them whole and intact. Pile the lettuce leaves in a platter and serve along with a bowl full of soya granule mix and all the other ingredients for assembling.
6. For assembling the wrap, take one lettuce leaf at a time, top it with a spoon or two of the soya mix (depending on the size of the leaf), sprinkle the chopped spring onion greens, diced bell pepper, crushed peanuts and a dash of chilli flakes if you like.
7. I have given this vegetarian version of the wrap a generous squeeze of Malta Orange over the assembled wrap, to add a zesty, citrusy yet sweet flavour. Try it out, am sure you all will enjoy it too!!!