Thai turkey lettuce cups

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Thai turkey lettuce cups
Serves 4
100g basmati rice
1 tbsp sesame oil
500g turkey mince
1½cm piece ginger, peeled and grated
1 tsp chilli flakes
2 garlic cloves, crushed
1 tsp lemongrass purée
½ tbsp fish sauce
1 tbsp honey
2heads of Little Gem, leaves separated

To serve:
Fresh chillies, sliced
Sesame seeds
Fresh coriander, chopped
2 spring onions, finely sliced
Lime wedges
Soy sauce, for drizzling
  1. Cook the rice according to package instructions. Drain and set aside.
  2. Heat the sesame oil in a large pan over a medium-high heat. Add the turkey mince and fry for 7-8 minutes until browned, breaking up any lumps with a wooden spoon.
  3. Stir in the ginger, chilli, garlic and lemongrass purée and cook for three minutes longer. Stir in the fish sauce and honey. Remove from the heat and stir in the cooked rice.
  4. Arrange the lettuce leaves on serving plates. Spoon the mince and rice mixture into the lettuce cups and sprinkle with sliced chillies, sesame seeds, coriander and spring onion. Serve with lime wedges and some soy or teriyaki sauce for drizzling.

Note: Teriyaki sauce can be used as an alternative to Soy sauce, if you wish.


Per serving: 402kcals, 17.6g fat (2.9g saturated), 28.6g carbs (4.6g sugars), 36.7g protein, 1g fibre, 0.311g sodium