The salty sharp tang of the meat goes perfectly with the sour/sweet note of the cocktail. This recipe will make enough wraps to serve 6-8 people.
3 cups of mince (think 3 cupped hands full)
3 scallions
1 fat clove of garlic
1/2 cup soy
2 tbsp brown sugar
1 green chili (or red if you prefer things hotter)
1 tsp ground ginger
2 tbsp vegetable oil
Juice of 1 lemon
Salt and Pepper
18 lettuce leaf “cupsâ€
- Dice the onion and fry with a tsp of the vegetable oil
- Add the mince and season well with salt and pepper
- Once the mince starts to brown, grate in the garlic with a micro grater (or chop finely) and add, cooking for a minute. By now the mince should be cooked (about 4 mins total)
- Combine the soy, sugar, fish sauce, vegetable oil, lemon, ginger and the diced chili in a bowl and stir well
- Pour over the cooked mince in the pan and allow the sauce to bubble and reduce
- Rip leaves off the lettuce and dump into a bowl of iced water to help them contract into cups
- Serve the leafs on a platter so that guests can spoon in the spicy beef and make wraps
If You Can Make That You Can Make This
This recipe originally appeared along with a pomelo sea breeze in preparation for Chinese New Year.