Spicy mince & lettuce cups

Recipe uploaded by

Barney Desmazery

4 ratings

Recipe by Barney Desmazery

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1. 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 you go. Sprinkle over the brown sugar, fish sauce, lime juice and shredded lime leaves, then cook everything down until sticky.
2. Tip the mince into a serving bowl, then serve with a bowl of lettuce leaves for wrapping the mince in; the herbs, shallots and peanuts for scattering over; and the lime wedges for squeezing.

Per serving

253 kcalories, protein 29g, carbohydrate 23g, fat 6 g, saturated fat 1g, fibre 0g, salt 1.73 g

Latest comments and suggestions

• elle01527

  09 July 2008

  elle01527 rated and commented on this recipe

  

  I made this as a starter to a recent bbq. It went down really well - everyone loved it. I made it with lamb instead of the suggested minces and doubled the quantity. The freshness of the lettuce leaves really complimented the meat. Definately making again - so easy!!

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• DrFabio

  13 July 2008

  DrFabio rated and commented on this recipe

  

  I made this for dinner tonight, and it was absolutely delicious! I agree that it was really easy - the only mildly faffy part was preparing everything. I couldn't get lime leaves, so I used curry leaves as the Glossary on here suggested, and I didn't bother with the mint, but I didn't feel like anything was missing at all. I can't wait to have people round, so I can make this and show off!

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• Summer

  23 January 2009

  Summer rated and commented on this recipe

  

  I've tried many variations of this wrap but never come across one that completely satisfied. This might not have been 100% perfect (too sweet for my taste and requires more of a kick. Then again, I am Asian!!), but it came close!! This is not Chinese so much as it is Thai - the taste comes closest to replicating the traditional Meng Khum (or Miang Khum). The peanuts and the limes are a must-have with this dish. Will make again!

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• Lizzie

  02 May 2009

  Lizzie rated and commented on this recipe

  

  I made this for a dinner party and it was a stunning starter. It looked and tasted very impressive. I cut back on the chilli by half and it still had a kick.

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• cTiger

  22 August 2009

  cTiger commented on this recipe

  very simalar to sang choy bow was enjoyable made enough to feed me and my two daughters for dinner i used the pork mince will eat again :)

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Ingredients

• 1 tbsp sunflower oil
• large piece fresh root ginger , peeled and grated
• 2 garlic cloves , crushed
• 2 red chillies , deseeded and finely sliced
• 500g minced chicken , turkey or pork
• 85g light brown sugar
• 2 tbsp fish sauce
• juice 1 lime
• 2 lime leaves , finely shredded

TO SERVE

• mix of iceberg lettuce , Little Gem and cos leaves
• large handful mint and coriander leaves, very roughly chopped
• handful toasted peanuts , roughly chopped
• 2 shallots , finely sliced into rings
• 1 lime , cut into wedges

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 15 mins

Low-fat

Ingredients

• 1 tbsp sunflower oil
• large piece fresh root ginger , peeled and grated
• 2 garlic cloves , crushed
• 2 red chillies , deseeded and finely sliced
• 500g minced chicken , turkey or pork
• 85g light brown sugar
• 2 tbsp fish sauce
• juice 1 lime
• 2 lime leaves , finely shredded

TO SERVE

• mix of iceberg lettuce , Little Gem and cos leaves
• large handful mint and coriander leaves, very roughly chopped
• handful toasted peanuts , roughly chopped
• 2 shallots , finely sliced into rings
• 1 lime , cut into wedges

Per serving

253 kcalories, protein 29g, carbohydrate 23g, fat 6 g, saturated fat 1g, fibre 0g, salt 1.73 g

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