This was so quick and easy and can be made with any type of mince – lamb, chicken, pork or beef. It has a lot going for it.
Ingredients
- 1 tablespoon peanut oil
- 4 garlic cloves, crushed (or grated with the fine side of a box grater)
- 4 tbsp fresh ginger, finely grated (as above)
- 2 lemongrass stalks, bash with a meat mallet and finely chop
- 1kg beef mince (or pork or chicken)
- 1 fresh chilli – chopped finely
- 4 tbsp fish sauce
- 4 tbsp sweet chilli sauce
- 4 tablespoons lime juice
- Zest of one lime
- 2 medium red onions, finely sliced
- ¾ cup fresh mint leaves, chopped
- ¾ cup fresh coriander leaves chopped
- ¾ cup Thai mint, chopped
- ¾ cup chopped spring onions
- 1/3 cup chopped roasted unsalted peanuts
- Lettuce leaves and lime wedges, to serve
Method:
- Cook garlic, ginger and lemongrass for 1 minute until fragrant. Add mince for 8-10 minutes stirring with a wooden spoon to break up mince.
- Remove from heat and add fish sauce, chilli, sweet chilli sauce and lime juice, and stir through onions, mint and coriander. Sprinkle with the toasted peanuts.
- Serve with washed lettuce leaves.
Each person takes a piece of lettuce, puts in some meat mix an wraps and eats. {like the Chinese restaurants do san choy bow).
These days I would do a mixed raw salad with a Thai dressing to serve with this.
Optional – a side of carrot and fennel adds a bit of crunch.
Did you ever try to make Bruschetta from these wonderful ineredignts? That’s heavenly on roasted farmer’s bread. This year we’re growing green beans, lettuce, zucchini, peas, a test eggplant, cucumbers and peppers. And we always have lots of berries and fresh herbs. Especially the herbs mean summer cooking to me. Yum!
Hi there,
I haven’t made this for ages but what a great idea. Sounds like it would be heavenly.
Your garden sounds great, it is inspiring me to get the next seasons crop in. At the moment I have let the poultry in to do a bit of debugging, fertilising, digging and weeding.
I grew a variety of tomato this year called Rapunzel – long strands of cherry tomatoes, and the vines were nearly 3m tall. Needed massive supports. I had great success with lady finger egg-plants and my chillis, rhubarb and peppers. The zucchini got blossom end rot.