The quantities provided above are averages only.
1 unit(s)
Lime
1 sachet(s)
Gochujang Paste
(Contains: Soya)
1 unit(s)
Cabbage
240 grams
Beef and Pork Mince
150 grams
Jasmine Rice
20 grams
Peanuts
(Contains: Peanut)
1 unit(s)
Onion
1 unit(s)
Carrot
2 sachet(s)
Sweet Asian Sauce
(Contains: Wheat, Cereals containing gluten, Soya)
1 sachet(s)
Aioli
(Contains: Egg, Mustard)
20 milliliter(s)
Sesame Oil
(Contains: Sesame)
2 sachet(s)
Thai Style Spice Mix
to taste
Salt
to taste
Oil
to taste
Pepper
to taste
Water
Rinse the rice to remove excess starch. Boil a large pot of salted water for the rice.
Add the rice and cook for 12-15 mins. Drain in a sieve and pop back in the pot. Cover with a lid and leave to the side until ready to serve. TIP: If you’re in a hurry you can boil the water in your kettle.
Halve, peel and chop the onion into small pieces.
Place a pan over medium-high heat (no oil).
Once the pan is hot, fry the mince, thai spice mix and onion until browned, 5-6 mins. Use a spoon to break it up as it cooks. Once cooked, remove from heat and stir through the Sweet Asian sauce. Taste and season with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw mince. Mince is cooked when no longer pink in the middle.
Halve the cabbage, cut out and discard the tough core, then thinly slice.
Trim the carrot, then coarsely grate (no need to peel). Toss the cabbage and carrot with aioli. Season to taste with salt and pepper.
In a small bowl mix the gochujang and sesame oil. Quarter the lime.
Arrange the minced meat, rice and slaw in bowls. Spoon over the gochujang drizzle and scatter over the peanuts. Serve with a drizzle of lime and lime quarters alongside.