Equipment needed:

• Blender
• Peeler

Ingredients:

• Lettuce heads
• I bunch mustasa leaves
• 1 cucumber (cut into bite sized sticks)
• 1 carrot (cut into bite sized sticks)
• 1 cup boiled chicken breast (shredded, reserve chicken stock)
• 1 garlic clove (finely grated)
• Seaweed salt
• Pepper

MinataMAIS sauce:

• (Sweet corn sauce)
• 1/2 white onion bulb
• 1/2 tsp cornstarch (are we allowed to use this?)
• 1/2 cup fresh corn kernels
• 1/2 cup reserved chicken broth
• Vegetable oil
• Seaweed salt
• Pepper
• Honey

Procedure:

• Make the corn sauce first. In a non-stick pan sauté onion in vegetable oil over low-medium heat until translucent. Roughly 2 mins.
• Add corn kernels and cook for another 30 seconds- 1 minute.
• Season with seaweed salt and pepper. Turn off the heat and transfer in a blender and purée.
• Bring back to the pan and add cornstarch dissolved in some water then add honey. Set aside.
• Make the fresh mustasa rolls just by tossing all the veggies in a mixing bowl and season with seaweed salt and pepper before wrapping with mustasa leaves and cucumber “belt”