CHICKEN AND PRAWN LETTUCE WRAPS

4 dried Chinese Mushrooms
2 oz (60) gram packages of noodles
1 lb. boneless, chicken diced
½ tsp each salt and pepper
1 tsp dry sherry (or rice vinegar)
2 tsp cornstarch 1 tsp chili bean paste
1 tbsp canola oil 1 tsp sesame oil
1 small onion, diced Salt and pepper to taste
1 cup diced carrot 12 – 16 leaves of lettuce, iceberg or leaf
1 cup diced broccoli
8 water chestnuts, peeled and diced
¼ cup chicken stock
8 large prawns, cut in chunks
1 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp hoisin sauce

Soak mushrooms and cellophane noodles separately in hot water for 15 minutes or until soft. Drain, remove mushroom stems and dice finely. Coarsely chop noodles. Set aside. Marinate chicken and prawns in salt, pepper, sherry and cornstarch for 10 minutes.

Heat oil in wok over medium high heat. Add onion and stir-fry for 1 minute. Add chicken and prawns and stir-fry for another 2 minutes or till lightly golden. Add mushrooms, carrots, broccoli and stir-fry for 1 minute.

Add water chestnuts, noodles, chicken stock, oyster sauce, soy sauce, 1 tbsp hoisin sauce, bean past and sesame oil, continue to stir-fry for another 2 minutes or until vegetables are cooked by crunchy and liquid is absorbed.

Transfer chicken/prawn mixture to a large platter with raw lettuce leaves and hoisin sauce on side.