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20160225_222358(1)

Thai Crispy Minced Beef Parcels

This is super easy to make and super quick, the best bit is it is one of the tastiest dishes I have posted to date.
The combination of flavours and textures are amazing. It is important that you cook the mince first and keep cooking it until it starts to turn crispy, so until it starts to turn a dark brown.
Make sure you use a good quality mince so preferably 10% fat or less if possible. I used Supervalu round steak mince which was perfect for the dish.

You can make this Gluten free if you leave the soy sauce out

20160225_222358(1)

Ingredients

Allergens : Contains Gluten, Gluten Free Method Included, Lactose Free
THE CHILLI BEEF
Steak Mince (beef) - 450g
Fresh Red Chilli - 1 finely chopped
Spring Onion - 4 sliced
Red pepper - 1/2 large or 1 small finely chopped
Yellow Pepper - 1/2 large or 1 small finely chopped
Fresh Ginger - 1/2 inch finely chopped
Red Onion - 1/2 finely chopped
Garlic Cloves - 2
Fresh Coriander - Handful
Thai Fish Sauce - 1 tsp
Oyster Sauce - 1 tbsp
Thai Sweet Chilli Sauce - 2 tbsp
Light Soy Sauce - 2 tsp
Toasted Sesame Oil - 2 tbsp
Rapeseed or Vegetable oil - 2 tbsp
THE SAUCE
Creme Fraiche - 150g
Thai Sweet Chilli Sauce - 50g
Fresh Coriander - Small bunch, chopped
TO SERVE
Iceberg Lettuce or Baby Gem - 1 or 4 baby gem

Instructions

1
Getting Ready.... You will need - 1 sharp knife, 1 chopping board, 1 wok or non stick pan, 1 wooden spoon, 1 sieve, 1 bowl.
2
Heat half the toasted sesame and rapeseed oil in the wok or pan then add the mince and fry till it turns a dark brown.
3
Place the strainer over the bowl and pop the cooked mince in to the fat drains off.
4
Finely chop the chilli, peppers, red onion, ginger and garlic then heat the same pan with the rest of the oils and cook them for about 1 minute.
5
Add the Thai Sweet Chilli, Oyster sauce and the Thai fish sauce and mix well then add the mince and mix some more. Cook for another minute then add the spring onion and cook for 30 seconds more. Taste and set to one side off the heat if happy.
6
Mix the creme fraiche, coriander and thai sweet chilli in a bowl and set to one side.
7
If using the iceberg cut it in half then remove the stalk. Gently separate the leaves wash and pat dry.
8
If using baby gem then cut the bottom off and separate the leaves, wash and pat dry
9
PUTTING IT ALL TOGETHER
10
Place 3 to 4 leaves per person on each plate then add a spoonful of the mince mix and top with the sauce then serve. You can also serve each in a bowl and let everyone put them together themselves
    • Michelle
    • 5th June 2017
    Reply

    Just wanted to mention that ‘Thai Gold’ (A Wexford company) do all gluten free sauces…soy sauce, fish sauce, oyster sauce. Widely available. The sweet chilli sauce in the recipe would also have to be gluten free to ensure suitability for coeliacs or those with intolerance to gluten

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