Fresh & Filling Asian Lettuce Wraps

As the warmer weather hits, I am always looking for delicious recipes that are filling and fresh. I have lots, but most of them are some form of salad. Here are some of my favorites in case you missed them...

Blue Cheese, Walnut & Quinoa Chopped Salad

Panzanella Salad (Italian Bread Salad)

Couscous Salad

Chicken Waldorf Salad

Four Bean Salad

Kale Salad with Dried Cranberries, Walnuts and Boursin

Summer Quinoa Salad with Chicken and Apple

Chunky Greek Style Pasta Salad

Lentil & Chickpea Salad with Dried Cherries and Creamy Lemon Yogurt Dressing

Anyway, as much as I love summer salads, this time, I wanted to do something different. And I have found the perfect recipe--- Asian Lettuce Wraps.

They have balanced flavors of sweet and spicy, the meat makes them filling, and the fresh cilantro and crunch of crisp lettuce leaves makes them ideal for a nice summer meal. Perfect for a get together because they are easy to make and everyone can assemble their own!

Fresh & Filling Asian Lettuce Wraps

Serves 2-4

Modified from Gordon Ramsey's recipe in the Ultimate Cookery Course

250 grams Lean Ground Beef

250 grams Ground Pork

Olive oil

1 tbsp Sesame Oil
2 cloves Garlic,minced
5 cm piece Ginger Root, peeled and finely chopped
1–2 Red Chillies, deseeded and chopped
1 can Water Chesnuts, chopped (about 1/2 cup)
1 tbsp Brown Sugar
1 tbsp Fish Sauce
1 tbsp Soy Sauce
Zest and Juice of 1 lime
3 Green Onions, finely sliced
Sea salt and freshly ground black pepper

2 Heads of Butter Lettuce or 1 head of Romaine or Iceberg Lettuce, washed and leaves separated

For the dressing:
1 tbsp Soy Sauce
Juice of 1/2 lime
1 tsp Sesame Oil
½ Red Chilli, thinly sliced
Handful of Cilantro Leaves, chopped
1 1/2 tsp Fish Sauce
1 tsp Brown Sugar
1 tbsp Olive Oil

Heat a large frying pan and add a little oil. Mix the ground beef and pork together. Season with salt and pepper and cook in the hot pan for five to seven minutes until crisp and brown and broken down to a fine consistency. Drain the meat, remove from the pan, and set aside.

In the same pan, add a tablespoon of toasted sesame oil. Add the garlic, ginger and chilli. Fry with a pinch of salt and the sugar for two minutes. Add the soy sauce, water chesnuts and the ground meat and stir to mix.

Add the fish sauce and heat through. Stir in the lime zest and juice, then add the spring onions, stirring for thirty seconds. Turn off the heat.

Mix all the dressing ingredients together and adjust to taste.

To serve, spoon some of the meat mixture into the lettuce leaves, drizzle with a little dressing and serve.