Preparation time 20 minutes
Cooking time 8–10 minutes
500 g (1 lb) minced turkey
2 garlic cloves, finely chopped
1 shallot, finely chopped
1 small red chilli, deseeded and finely chopped
1½ tablespoons groundnut oil
½ Chinese cabbage, shredded
150 g (5 oz) mangetout, shredded
½ small cucumber, cut into thin matchsticks
250 g (8 oz) bean sprouts
1 carrot, peeled and cut into thin matchsticks
3 spring onions, thinly sliced
4 tablespoons unsalted peanuts, chopped
1½ teaspoons peeled and grated fresh root ginger
1½ teaspoons fish sauce
1 tablespoon light soy sauce
2 tablespoons lime juice
2 tablespoons groundnut oil
1½ teaspoons palm sugar
Mix together the turkey, garlic, shallot and chilli in a bowl. Heat the oil in a large
frying pan over a medium-high heat, add the turkey mixture and then stir-fry for
8–10 minutes or until the meat is browned and cooked through. Tip into a large
Whisk together all the dressing ingredients in a small bowl and pour over the cooked turkey. Leave to cool for 10 minutes.
Meanwhile, mix together the Chinese cabbage, mangetout, cucumber, bean
sprouts, carrot and spring onions in a bowl. Pile on to serving plates and spoon
over the turkey. Sprinkle with the peanuts and coriander and serve immediately
with lime wedges on the side.
For Asian-style pork parcels, replace the turkey with 500 g (1 lb) minced pork.
Prepare as above, keeping the Chinese cabbage whole and separate from the
salad. Serve the whole leaves, dressed pork and salad in 3 separate piles. To eat,
pile the mixed salad and minced pork into the whole leaves, sprinkle with the
coriander and peanuts and fold to create a parcel before eating.