Ingredients Jump to Instructions ↓

  1. 2 tbs kecap manis

  2. 2 tbs fresh lime juice

  3. 1 tbs fish sauce

  4. 1 tbs brown sugar

  5. 2 tsp sambal oelek

  6. 1 tbs extra light olive oil

  7. 600g pork mince

  8. 1 stem lemon grass, pale section only, finely chopped

  9. 8 iceberg lettuce leaves

  10. 1/2 cup fresh mint leaves

  11. 110g (2 cups) bean sprouts, trimmed

Instructions Jump to Ingredients ↑

  1. Method Whisk together the kecap manis, lime juice, fish sauce, sugar and sambal oelek in a small jug. Heat the oil in a wok or large frying pan over high heat until just smoking. Add the mince and stir-fry for 5 minutes or until the mince changes colour. Add the lemon grass and stir-fry for 1-2 minutes or until aromatic. Add the kecap manis mixture to the wok and stir-fry for 3-4 minutes or until heated through.4. Divide the lettuce leaves among serving dishes. Spoon the mince mixture evenly among the lettuce leaves. Top with the mint and bean sprouts to serve.


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