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San Choi Bao Salad

by meg.k (follow)
Healthy (1888)      Asian (483)      Cheap (51)      Salads (39)      Bring to Work (13)     
Personally I love traditional San Choi Bao, better known as 'Lettuce cups'. The combination of the richly flavored mincemeat with the freshness of the lettuce leaves is amazing. However, they can be a little bit fiddly and the lack of carbs makes them a less filling option for a full meal.

This adaptation adds vermicelli noodles and shreds the whole ingredient list down into a much more manageable salad.

If you're looking for something extra healthy for the dinner table or your lunch box for work, this is it.

Preparation Time: 25 minutes
Cooking Time: 10 minutes
Makes: 4 servings

3 tbs minced ginger
3 large garlic cloves, minced
2 tbsp chilli sauce
3 tbsp soy sauce
3 tbsp peanut butter (optional for this with allergies)
1 kg kangaroo mince

1/2 head iceberg lettuce
1 red capsicum
1 yellow/green capsicum
1 large carrot
250g vermicelli noodles
1 large handful fresh basil
1 large handful fresh coriander
1/4 cup lime juice

Let's start out by putting the sauce together. I like to do this first to allow the flavors to infuse together for as long as possible.
In a watertight container or jar, combine the ginger, garlic, chilli sauce, soy sauce and peanut butter.

The chilli sauce can be substituted for sweet chilli sauce if you want a more mild flavor. By the same token, if you don't want to use peanut butter, simply add 1 tbs olive oil in it's place.

Seal your container and shake vigorously until the peanut butter has completely combined. This may take a little while so be patient.

For this recipe, kangaroo mince is a must. It's extremely lean yet very meaty in its flavor. I find that when I use pork or beef mince it end's up tasting a little greasy.

To cook the kangaroo, put a large thick-bottomed pan onto a high heat.
After a minute, add the kangaroo and begin to break it up lightly. Dont be too thorough, I find that a more chunky mince works best.
Once the meat is entirely browned, turn down the heat and add the sauce.
Simmer these together for a further 10 mins or until the flavors begin to caramelise.
Transfer to a serving bowl when it's done.

Meanwhile, let's construct the salad. Roughly dice the capsicums, grate the carrot and shred the herbs and lettuce.
Combine all in a salad bowl and dress with the lime juice and a pinch of salt.

For the noodles, put them in a bowl and cover with boiling water.
Let them soak for 2 minutes then drain and chill under tap water. We want the noodles to retain a little of their firm texture and be completely cold before they go into the salad.

At this point you can either mix everything together or leave it separate for people to construct their own meals. Either way, wait and only add the meat when you're ready to serve.

If the salad is going into your lunch box, simply wait for the meat to cool completely before adding it to the greens. No need to reheat before eating.


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