Spicy Thai Veal Lettuce cups with Chili, Lime & Coriander
- Prep Time : 15 Minutes
- Cooking Time : 10 Minutes
500g Three River Farms Veal Mince
3 stalks lemongrass, chopped
5cm piece fresh ginger, peeled
1 red chilli
1 bunch fresh coriander, stalks separated
3 tbsp dark soy sauce
Sesame oil, to taste
300g rice glass noodles
2 tbsp sesame seeds, toasted
1 tbsp grapeseed oil
½ bunch fresh coriander
1 carrot, grated
3 tbsp oyster sauce
20-25 lettuce leaves (large Little Gem or small iceberg)
Roughly chop the lemongrass, ginger, chilli and the stalks of the coriander, reserving the leaves for later. Pulse in a food processor until very finely chopped. Add the dark soy sauce and a dash of sesame oil. Set aside.
Place the noodles into a heatproof bowl and pour over enough boiling water to cover. Leave for 4-5 minutes, or until softened. Drain the noodles and rinse with cold water to prevent further cooking. Set aside.
Heat the grapeseed oil in a large frying pan over a high heat. Stirfry the mince for 3-4 minutes. When nearly cooked, add the marinade and stir through. Once cooked, set aside.
In a large bowl, toss together the noodles, grated carrot and the oyster sauce, making sure that the noodles are evenly coated. Sprinkle with the toasted sesame seeds. Add noodles to each of the lettuce leaves, top with mince, garnish with the coriander leaves and serve.