Cervena Venison San Choi Boa
- Main
- 500 g Cervena Venison mince
- 100 g water chestnuts chopped
- 50 g brown sugar
- 2 tbsp fish sauce
- 2 tbsp soy sauce
- 1 tsp sesame seed oil
- 1 tbsp rapeseed oil
- 2 inches ginger julienned
- 2 cloves garlic grated
- 1 handful bean sprouts
- 2 Kaffir lime leaves shredded
- 2 red chilies chopped
- 1 carrot julienned
- 2 spring onions julienned
- 1 lime juiced
- To serve
- Lettuce cups (baby gems, Cos or iceberg)
- 1 handful fresh mint torn
- 50 g toasted peanuts chopped
- lime wedges
- Dipping sauce
- 100 ml Chinese rice wine vinegar
- 1 hot red birds-eye chili finely sliced
- 1 tbsp sugar
- 1 inch ginger julienned
Method
Venison
Place a Wok or large fry pan on the stove and turn the heat to high. Add the oil followed by the ginger, chili and the garlic. Cook for 1 minute before adding the minced Venison. Stir around in the wok until sealed and browned. Add the sugar. Now add the carrot, the water chestnuts and the bean sprouts before adding the fish sauce, soy and the sesame seed oil. Add the Kaffir lime leaf and the lime juice. Turn off the heat. The Venison can be slightly pink in the middle.
Lettuce cups
Prepare your lettuce cups on a platter and fill each one with the slightly cooled Venison mix. Top with torn mint, crushed and toasted peanuts and garnish with the lime wedges.
Dipping sauce
To make the dipping sauce, simply mix the vinegar with the sugar until all the sugar has dissolved. Add the sliced chili and the ginger. Serve on the side so people can spoon a little over their lettuce cups for an extra kick.
Servings4
Prep Time25minutes
Cooking Time10minutes
INGREDIENTS
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Method Venison Place a Wok or large fry pan on the stove and turn the heat to high. Add the oil followed by the ginger, chili and the garlic. Cook for 1 minute before adding the minced Venison. Stir around in the wok until sealed and browned. Add the sugar. Now add the carrot, the water chestnuts and the bean sprouts before adding the fish sauce, soy and the sesame seed oil. Add the Kaffir lime leaf and the lime juice. Turn off the heat. The Venison can be slightly pink in the middle. Lettuce cups Prepare your lettuce cups on a platter and fill each one with the slightly cooled Venison mix. Top with torn mint, crushed and toasted peanuts and garnish with the lime wedges. Dipping sauce To make the dipping sauce, simply mix the vinegar with the sugar until all the sugar has dissolved. Add the sliced chili 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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