A refreshing, zingy, spicy salad with a difference. Made with Quorn Mince and flavours of the exotic, encased in crunchy lettuce cups. As a starter or side dish its perfect!
2 birds eye chilli finely chopped (seeds in if you like it hot)
2 tbsp fish sauce
2 tbsp light soy sauce
Juice of 2 limes
2 shallots finely chopped
10 mint leaves finely chopped
50g cooked white basmati rice (leftover rice works well)
1 tbsp unrefined dark muscavado sugar
Lettuce cups (baby gem works well) and garnish with some chopped spring onion
To Serve:
Lettuce cups (baby gem works well) and garnish with some chopped spring onion
Method
In a wok on a high heat, fry the shallots, garlic, ginger, chilli, coriander stalk with some vegetable oil, and then add the Quorn Mince. Cook for about 5 minutes. Next add in the rice and mix well.
Add the soy sauce, fish sauce, lime juice, a splash of water and sugar and cook for a further 2-3 minutes
Take off the heat and toss through the finely chopped coriander and mint
Serve in lettuce cups and with a garnish of spring onion.
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