Venison San Choi Boa


Place a wok or large frying pan on the stove and turn the heat to high.  Add the oil followed by the ginger, chilli and the garlic. Cook for 1 minute before adding the minced Venison.  Stir around in the wok until sealed and browned.  Add the sugar.

Now add the carrot, water chestnuts and bean sprouts before adding the fish sauce, soy and sesame seed oil.  Add the Kaffir lime leaf and lime juice.  Turn off the heat.  The Venison can be slightly pink in the middle.

Prepare your lettuce cups on a platter and fill each one with the slightly cooled Venison mix.

Top with torn mint, crushed and toasted peanuts and garnish with the lime wedges.


To make the dipping sauce, simply mix the vinegar with the sugar until all the sugar has dissolved.  Add the sliced chilli and the ginger.  Serve on the side so people can spoon a little over their lettuce cups for an extra kick.

Serves 4

Preparation: 10

Time to cook: 25

Venison San Choi Boa



500g venison mince

1 tbsp rape seed oil

2 inches ginger, julienned

2 cloves garlic, grated

2 red chillies, chopped

50g brown sugar or cane sugar

1 carrot, julienned

2 whole spring onions, julienned

100g water chestnuts, chopped

handful of bean sprouts

2 Kaffir lime leaves, shredded

2 tbsp fish sauce

2 tbsp soy sauce

1 tsp sesame seed oil

juice 1 lime

To Serve

firm lettuce cups, chinese lettuce, baby gems, cos or iceberg

handful fresh mint, torn

50g toasted peanuts, chopped

wedges of lime

Dipping sauce

100mls chinese rice wine vinegar

1 hot red chilli, birdseye, finely sliced

1 tbsp sugar

1 inch ginger, julienned

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