This is a quick and easy dinner to rustle up after a busy day. Using minced turkey and pork make this a light, lean dish but you could use other mince if you preferred. I like to put all the mince in one large serving bowl and take to the table where everybody can help themselves and top their lettuce cups as they wish.
Serves 4
INGREDIENTS
2 tablespoons sunflower oil
large piece of fresh root ginger, peeled and grated
2 garlic cloves, crushed
2 red chillies, deseeded and finely sliced
250g (8oz) minced turkey
250g (8oz) minced pork
50g (¼ cup) light brown soft sugar
2 tablespoons fish sauce
3 teaspoons Taste #5 Umami Paste Vegetarian Far Eastern Recipe
juice of 1 lime
2 kaffir lime leaves, finely shredded
TO SERVE
mix of lettuce (iceberg, little gem, romaine)
large handful coriander (cilantro), roughly chopped
large handful mint, roughly chopped
handful of toasted peanuts
2 shallots, finely sliced into rings
1 lime, cut into wedges
Method
- Heat the oil in a large frying pan. Fry the ginger, garlic and chillies for 1 min.
- Add the mince, then cook on a high heat until golden brown, breaking it up with a wooden spoon as it cooks.
- Add the sugar, fish sauce, umami paste, lime juice and shredded lime leaves. Cook for 4-5 minutes on a high heat, stirring constantly, until the mince becomes sticky and starts to caramelise.
- Tip the mince into a serving bowl and take to the table. Serve inside the lettuce cups, with a choice of toppings and lime wedges for squeezing.
