Spinach, Lamb and Vermicelli Lettuce Cups
Crunchy lettuce rolls filled Asian style lamb and delicate vermicelli
Ingredients
- 1 head of iceberg lettuce with leaves 3 per person removed, washed and dried
- 200 g lean lamb mince
- 3 cups spinach chopped
- 3 cloves of garlic minced
- 1 inch piece of ginger minced
- 2 fresh or dried red chillies chopped
- 100 g rice vermicelli
- 1 tbsp dark soy
- 1 tbsp rice wine vinegar
- 2 tbp sugar
- 11/2 tbsp sesame oil
- 1 tbsp sesame seeds toasted
- salt
Instructions
- Bring water to boil in a large pot, turn off the heat, add the vermicelli, cover and leave to cook for 5-7 minutes, rinse under cold water and drain in a sieve. Set aside.
- In a wok or pan, heat sesame oil and quickly fry minced ginger and garlic with some sugar for a minute or two taking care not to burn. Add the lamb and stir fry on high heat till browned and semi cooked.
- Now toss in the spinach and red chillies and fry for a further 7 minutes till cooked but not soggy. Add soy, vinegar and cook for a minute more before mixing in the vermicelli. Check the seasoning and finally sprinkle the sesame seeds over the filling.
- Spoon this filling into lettuce leaves (shape into rolls if you want) and serve with wasabi-soy.