200g minced beef
(I used Gourmet Garden Chunky Garlic paste)
(I used Gourmet Garden G
1-2 red chillies, deseeded and chopped
1 tbsp light brown sugar
1 tbsp fish sauce
Zest of 1 lime, juice of 1/3
3 spring onions, trimmed and chopped
Sea salt and freshly ground black pepper
Baby Cos lettuces, separated into leaves to serve
(You can also use Iceberg or any lettuce where the leaves form a cup)
1 tbsp. GF soy sauce
Juice of 1/2 lime
1 tsp sesame oil
1/2 red chilli, thinly sliced
Small bunch of coriander leaves chopped
(The first time I made this, I used Mint instead of Coriander and this also works well)
1-2 tsp fish sauce
1 tsp light brown sugar
1 tbsp. olive oil
(I omit the olive oil here as I think the sesame oil is enough but totally your call)
1. Heat a large frypan and add a little oil. Mix the beef and pork and season well with salt and pepper. Fry the mince in the HOT pan for 5-7 minutes until crisp and brown and broken down to a fine consistency. Gordon recommends to drain the crisp mince in a sieve - this will help it stay crispy. (Who's game to argue with Gordy?? Not I..) Set aside.
2. Wipe out the pan. Add a tablespoon of sesame oil. Add the garlic, ginger and chilli. Fry with a pinch of salt and the sugar for 2 minutes. Add the drained mince and combine.
3. Add the fish sauce and heat through. Stir in the lime zest and juice, then add the spring onions. Turn off the heat.
4. Mix all the ingredients together and adjust to taste.
5. To serve - spoon some of the mince mixture into the lettuce leaves, drizzle with a little dressing and serve.
I find, if I make the dressing first & set aside, it allows the flavours to infuse and gives you a better result. Also, do yourself a favour and do all your chopping, measuring out beforehand. It pays to do this & makes for a very quick cooking process.
The flavours are amazing. ENJOY!