This light Thai salad is perfect for summer evenings. Sweet, spicy and juicy, it looks impressive served within the shells of an iceberg lettuce and can satisfy as a healthy meal or a delicious Thai starter.
Ingredients 1 tbsp vegetable oil
200g lean minced pork
1 red onion
2-3 red Thai birdseye chillis (dependent on taste)
Juice of 2 limes
A large glug of Thai fish sauce (to taste)
4-5 spring onions
1 bunch of fresh mint leaves, washed
1 bunch of fresh coriander, washed
1 stem fresh lemongrass
1 pinch golden caster sugar
2 tbsps sweet chilli sauce
1 iceberg lettuce
Peel the red onion and finely slice.
Remove the top of the red pepper, de-seed and finely chop.
Remove the mint leaves from the stems and finely chop.
Remove the coriander leaves from the stems and finely chop.
Chop the stem of lemongrass into discs a couple of mm thick.
Heat the oil in a wok until hot.
Add the pork mince, half of the red onion and the red pepper.
Cook through until the pork is fully cooked (you may have to drain off any excess water or liquid that is produced).
Combine all of the other fresh ingredients into a bowl.
Add the pork mixture.
Add the lime juice, fish sauce and chill and stir to combine.
Finish with the sugar and add more fish sauce if required.
Turn the mixture out into shells of iceberg lettuce to serve.