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
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 Quorn Mince. Cook for 7-8 minutes. Next add in the rice to the pan 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 the pan off the heat and toss through the finely chopped coriander and mint.
Serve in lettuce cups and with a garnish of spring onion.
