A tasty and flavour-filled recipe for Thai Mince, served in Lettuce Cups

2 tsp freshly grated ginger
1 bulb lemongrass, outer leaf removed and very finely chopped
2 cloves garlic, crushed
1-2 red chillies, (depending on taste) seeded and finely chopped
1 tbsp vegetable oil
500g minced turkey
3 spring onions, trimmed and finely sliced
2 tbsp Canderel granules
2 tbsp fish sauce
juice 1 lime
1 tbsp dark soy sauce
small bunch coriander or basil leaves, chopped

To serve:
4 baby Gem lettuce, leaves separated, washed
2 limes, cut into wedges

How to
Heat a wok or large pan, add the oil and then the ginger, lemongrass, garlic and chilli, cook for 1 minute over a medium heat.

Increase the heat and add the turkey mince and let it go golden brown on the bottom before breaking it up with a wooden spoon.

When thoroughly cooked, add the spring onions, Canderel, fish sauce, lime juice and soy sauce, stir again, then take off the heat, add the coriander or basil leaves to the mixture.

Turn into a serving bowl, then serve with the lettuce leaves to scoop up the mince and lime wedges to squeeze over.

Recipe provided by Canderel.

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