Name: Spicy mince & lettuce cups
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: Thai
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; 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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Spicy mince & lettuce cups

Spicy mince & lettuce cups

Barney Desmazery

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Serves 4

Easy

Prep: 10 mins

Cook: 15 mins

Ready in 25 minutes

A star rating of 4.5 out of 5.35 ratingsRate

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A Thai inspired-dish which is quick, simple, cheap and low fat – yet still feels special and is full of flavour. A great pre-dinner nibble

Easily doubled

Freezable

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Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per serving

kcal253
fat6g

low
saturates1g
carbs23g
sugars22g
fibre0g
protein29g
salt1.73g

Method

step 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.
step 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.

Recipe from Good Food magazine, July 2008

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A star rating of 4.5 out of 5.35 ratings

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