SERVES 4-6. HANDS-ON TIME 25 MIN
Leftover roast turkey for this zingy Southeast Asian classic. Find more ideas to use up turkey on p88.
• 4 garlic cloves, crushed
• 2cm piece fresh ginger
• 2 long red chillies, thinly sliced
• 1 lemongrass stalk, white part only, finely chopped
• 2 tbsp vegetable oil
• 1 red onion, finely chopped
• 2 tbsp fish sauce
• 2 tbsp soy sauce or tamari
• Juice 1 lime
• 2 tbsp brown sugar
• 500g shredded leftover roast turkey (or chicken)
• 100g beansprouts (fresh or tinned)
• Large handful fresh coriander, leaves picked, plus extra to serve
• Handful fresh mint, leaves picked
• 1 small iceberg lettuce, trimmed, leaves separated
• Crispy shallots (you can buy these ready-made in tubs from supermarkets) and cashews, toasted in a dry pan, to serve
USEFUL TO HAVE…
• Blender or mini whizzer
1 Put the garlic, ginger, chillies and lemongrass in a blender or mini whizzer and pulse to make a paste (or grind them in a pestle and mortar until combined).
2 Heat the oil in a wok and stir-fry the paste for 30 seconds until fragrant.
3 Add the onion and cook for a further 1-2 minutes. Add the fish sauce, soy/tamari sauce, lime juice and brown sugar, then stir to combine. Stir in the turkey/chicken, beansprouts, coriander and mint, then cook for a further 1-2 minutes until the sauce has slightly thickened and coats everything. Season.
4 To serve, divide the turkey mixture among the lettuce leaves, then top with coriander, shallots and cashews.