San Choi Boa

Serves: Time: 00:35 Skill:

500g venison mince

100g water chestnuts chopped

50g brown sugar

2 tbsp fish sauce

2 tbsp soy sauce

1 tsp sesame oil

1 tbsp oil (no flavour cooking oil)

3cm cube fresh ginger, julienned

2 cloves garlic, minced

1 handful bean sprouts

2 Makrut lime leaves, shredded

2 red chilis chopped

1 carrot, julienned

2 spring onions, julienned

1 lime, juiced

To serve:

Lettuce cups (baby cos or iceberg)

Mint leaves, torn

50g peanuts, lightly toasted and crushed

Lime wedges

Dipping sauce:

100ml Chinese rice wine vinegar

1 red chili, finely sliced

1 tbsp sugar

3cm fresh ginger, julienned

Heat a wok to high heat. Add the cooking oil followed by the ginger, chili and the garlic. Cook for 1 minute. Add the venison mince and cook, stirring until the meat is sealed and browned. Add the sugar.
Stir through the carrot, the water chestnuts and the bean sprouts before adding the fish sauce, soy and the sesame seed oil. Add the makrut lime leaves and the lime juice. Turn off the heat. The Venison can be slightly pink in the middle.
Prepare your lettuce cups on a platter and fill each one with the slightly cooled Venison mixture. Top with mint, peanuts, spring onions and garnish with the lime wedges.
To make the dipping sauce, simply mix the vinegar with the sugar until all the sugar has dissolved. Add the sliced chilli and the ginger. Serve on the side so people can spoon a little over their lettuce cups for an extra kick.

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