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Bang bang turkey
Fruit and vegetables
1 tbsp
lime juice
1 tbsp vegetable or ground
nut
oil
2
shallots
, finely chopped
3
garlic
cloves, crushed or grated
5cm/2in piece fresh
ginger
, peeled and grated
2 red
chillies
, seeds removed (according to taste), finely chopped
1 tbsp
lime juice
1 large Chinese lettuce or
cabbage
, shredded
1 large
carrot
, julienned
1 large
courgette
, julienned
small bunch
radishes
, cut into matchsticks
1 red
pepper
, cut into thin strips
4
spring onions
, halved lengthways and cut into thin strips
2–3 red
chillies
, sliced
small bunch fresh
coriander
few fresh
mint
leaves
Tins, packets and jars
150ml/5fl oz
coconut milk
75g/2½oz crunchy
peanut butter
Cooking ingredients
1 tbsp
soy sauce
pinch palm or light soft
brown sugar
pinch hot
chilli powder
pinch Chinese
five-spice powder
200ml/7fl oz turkey (or chicken)
stock
2 tbsp
soy sauce
1 tbsp
rice wine
vinegar
1 tsp palm sugar or soft light
brown sugar
1 tbsp roasted, unsalted
peanuts
, lightly crushed
Other
250g/9oz
leftover turkey
, preferably breast, in long strips
1 tbsp kecap manis (optional)
Back to recipe
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