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Mix together 2 tbsp of the sesame oil, the lime juice, chilli sauce and fish sauce. Set aside.
Heat the remaining oil in a wok or non-stick frying pan over a medium heat. Squeeze the sausagemeat out of the skins and into the pan, breaking it up with a wooden spoon, and fry for 5-6 mins, or until golden brown. Stir through the curry paste and fry for 1 min. Mix through half the spring onions and half the herbs.
Arrange the lettuce and cucumber in two bowls, add the sausage mixture and drizzle over the spicy dressing. Finish with the remaining herbs.
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