Thai Spiced Lamb In Lettuce Cups Recipes

Steps:

• In a small bowl,combine soy sauce,sherry,cornstarch, sugar and salt; stir well and set aside.
• In a medium bowl, use a spoon to break up the ground beef; gently mix in soy-sauce mixture. Set aside 10 to 15 minutes.
• Heat wok or large, deep skillet over medium-high heat until very hot.
• Add oil and swirl to coat pan; add ginger and garlic.
• Cook for about 1 minute, stirring, until fragrant but not browned.
• Crumble in beef, and use spatula or large slotted spoon to break it up and spread meat over pan to help it cook evenly.
• Cook until it changes color on one side, 1 to 2 minutes.
• Turn meat and cook another minute undisturbed.
• Toss well, using a spatula to break up any large chunks.
• When meat is cooked, add pepper flakes and scallions, then toss well.
• Add sesame oil and remove from heat, tossing until sesame oil is well blended.
• Transfer meat to serving plate; serve hot,warm or at room temperature.
• Arrange lettuce cups on serving platter; fill each with a spoonful of beef or provide lettuce cups and plate of beef and let guests assemble lettuce packets themselves.

Steps:

• Combine lamb, hoisin, fish sauce, lime juice, chili sauce, and garlic. Using hands, mix thoroughly, then refrigerate. Lightly brown tortillas, over stove top burners. Preheat oven to 325. warm foil-wrapped tortillas. Add cooking oil to wok or saute pan over high heat. When oil smokes, add lamb, When lamb starts to lose its color, add herbs. Serve Immediately.

Steps:

• Heat the oil in a large frying pan. Fry the ginger, garlic and chillies for 1 min. Add the mince, then cook on a high heat until golden brown, breaking it up with a wooden spoon as you go. Sprinkle over the brown sugar, fish sauce, lime juice and shredded lime leaves, then cook everything down until sticky.
• Tip the mince into a serving bowl, then serve with a bowl of lettuce leaves for wrapping the mince in; the herbs, shallots and peanuts for scattering over; and the lime wedges for squeezing.

Steps:

• Heat the oil in a large frying pan over a medium heat and fry the shallot, lemongrass, garlic and chilli for 3 mins until fragrant. Add the pork mince and stir-fry for about 10 mins more until the pork is cooked through and browned. Add the fish sauce, sugar and lime juice, and cook for a couple more minutes until the pork is coated in the mixture. To freeze, leave to cool completely, then transfer to a freezer bag, seal and lay flat in the freezer (so the mince stays in a thin layer). Will keep for up to two months. Defrost in the fridge overnight before using. Reheat in a dry frying pan over a low heat until piping hot.
• Divide the pork mince between the lettuce leaves and garnish with the spring onions, carrots and herbs, then serve.