Thai Larb-style Lettuce Cups
with lime and crunchy peanuts4.0(72)
Calories
:
772 kcalProtein
:
34.8g proteinTotal
:
25 minutesDifficulty
:
EasyQuick
Protein Rich
Allergens:
- Soya
- Peanut
- Almonds
- Brazil nuts
- Nuts
- Pecan Nuts
- Walnuts
- Cashew nuts
- Hazelnuts
- Macadamia Nuts
- Pistachio nuts
- May contain traces of allergens
A vibrant fusion of Thai flavours and refreshing textures, these Thai Larb-style Lettuce Cups deliver a light yet intensely satisfying bite.
Ingredients
Serving amount
240 grams
Irish Beef Mince
200 grams
Baby Gem
1 sachet(s)
Miso Paste
(Contains: Soya)
20 grams
Peanuts
(Contains: Peanut May be present: Almonds, Brazil nuts, Nuts, Pecan Nuts, Walnuts, Cashew nuts, Hazelnuts, Macadamia Nuts, Pistachio nuts)
2 sachet(s)
Thai Style Spice Mix
1 unit(s)
Mini Cucumber
1 unit(s)
Lime
1 unit(s)
Ginger
1 unit(s)
Chilli
1 sachet(s)
Mango Chutney
150 grams
Rice
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Energy (kJ)3228 kJ
Energy (kcal)772 kcal
Fat32.7 g
of which saturates9.9 g
Carbohydrate86.4 g
of which sugars16.2 g
Dietary Fiber5.3 g
Protein34.8 g
Cholesterol0.3 mg
Salt3 g
Potassium616.6 mg
Calcium52.7 mg
Iron1.4 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in your delivered box.
Utensils
•Grater
•Pot with Lid
Cooking Steps
1
- Trim the cucumber, then halve lengthways. Chop into roughly 1cm wide, 5cm long batons.
- Trim the end of the baby gem and tear away the in-tact leaves—these will be your cups.
- Peel and grate the ginger. Use a teaspoon to easily scrape away the peel.
- Quarter the lime.
- Halve the chilli and discard the core and seeds. Finely slice.
2
- Rinse the rice to remove excess starch.
- Pour 300ml cold salted water (per 2P) into a medium pot with a tight-fitting lid.
- Stir in the rice and bring to the boil.
- Once boiling, lower the heat to medium, cover with the lid and cook for 10 mins.
- Remove the pot from the heat and keep covered for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
3
- Add the cucumber batons to a small bowl.
- Squeeze in the juice of three-quarters of the lime wedges and stir in half the mango chutney.
- Season to taste with salt, pepper and sugar and set aside.
4
- Place a pan over medium-high heat (no oil).
- Once the pan is hot, fry the mince with the Thai Spice until browned, 5-6 mins.
- Add the ginger and miso paste for the final 2-3 mins.
- Use a spoon to break the mince up as it cooks. Season with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw mince. Mince is cooked when no longer pink in the middle.
5
- Stir the juice of one lime wedge through the rice, fluffing it up as you go.
- Crush the peanuts in the unopened sachet using a the bottom of a pot or rolling pin.
6
- Divide the rice between plates.
- Divide the cooked mince evenly between the lettuce cups.
- Drizzle over the remaining mango chutney and sprinkle with crushed peanuts.
- Serve the marinated cucumber and any remaining lime wedges alongisde.
- To finish, scatter over the sliced chillli (use less if you'd like things milder).
