2 cups (300g) grated watermelon rind, green skin removed
4 cloves garlic peeled and finely grated
1 thumb ginger peeled and finely grated
1 lap cheong sausage, finely chopped
1 stick celery, finely diced
2 spring onion, finely sliced, reserve the green ends for garnish
2 tablespoons peanut oil
1 teaspoon sugar
2 tablespoons oyster sauce
1 tablespoon soy sauce
1 tablespoon sesame oil
200g bean sprouts, tailed and washed
1/4 bunch coriander washed and stems chopped reserve leaves for garnish
100g Changs fried noodles
4 inner iceberg lettuce cups washed and chilled to hold the mixture
1 red chilli, finely chopped optional
1/4 chopped roasted peanuts, chopped
4 inner slices of watermelon
Toss grated watermelon with garlic, ginger and sausage and set aside for the flavour to infuse.
Heat oil in a very hot wok and stir fry the mixture along with the spring onion and celery, moving it around the pan until the moisture drys out and the mixture is starting to catch.
Add the sugar, oyster and soy sauces, and sesame oil and sty fry until the moisture drys out again and the mixture is glossy.
Toss 3/4 of the drained bean sprouts and coriander stems and heat through for a minute. Just before serving toss through the fried noodles and serve immediately by placing the lettuce cups on a platter and scooping the mixture in. Scatter over remaining bean sprouts, coriander leaves, fresh chilli and crunchy peanuts.
Serve with watermelon slices and fresh lime.