Yuk Sung
Fri, 26 June 2020
Chef: Shane Rigney from Riggers D.8
(Serves 2)
Ingredients:
1 head of iceberg lettuce (stalk carefully removed to release the outer larger leaves intact)
400g of lean turkey mince
2 scallions, finely sliced
A handful of bamboo shoots
2 cloves of garlic, finely minced
1 thumb size piece of ginger, peeled and finely minced
1 red chilli, finely chopped or ½ tsp of chilli flakes
½ a tin of drained water chestnuts, finely sliced
The juice of 1 lime
A small bunch of fresh coriander
A dash of sesame oil, light soy sauce and oyster sauce
2 tsp of sesame seeds
Method:
1. In a large non stick frying pan or wok heat the sesame oil over a low to medium heat
2. Add half the scallion, garlic, ginger and chilli to soften
3. Add the mince and fry until browning
4. Add the lime, soy, and oyster sauce with the water chestnuts and bamboo shoots and allow to just come together, bubbling and reduced
5. Chop the coriander
6. Serve the mince in the centre of 2 or 3 per person of the medium sized lettuce cups
7. Top with the sesame seeds, remaining scallion and coriander
8. Eat by softly making a wrap out of the lettuce cups
