Sydney Brewery

EXPERIMENTAL SERIES HAZY PALE - LIMITED RELEASE

AGAVE GINGER CIDER SAN CHOY BOW

BY CHERYL MISHIO 2021

 

 

INGREDIENTS

500 grams turkey mince

1 1/2 cups cooked rice noodles

1tsp minced fresh ginger

1/2 tsp minced garlic

2tbsp sesame oil

1/4 cup finely sliced red capsicum

1/4 cup finely sliced yellow capsicum

1/4 cup finely sliced carrot

6 Kaffir lime leaves – finely sliced

1/2 bottle Sydney Brewery Ginger-Agave Cider

3 Tbsp soy sauce

2 Tbsp fish sauce

1/4 cup sweet chilli sauce

1tsp black & white sesame seeds

1/4 cup crushed peanuts

Sliced fresh Chili

Baby Cos lettuce leaves

Fresh mint leaves

Sliced fresh chili

METHOD

Sauté turkey mince in Sesame oil with minced ginger, garlic, capsicum & carrot on high heat …add soy, fish Sauce, sweet chilli sauce, cooked rice noodles, kaffir lime leaf then deglaze with Sydney Brewery Agave-Ginger Cider…let cider reduce until sticky in pan – stirring constantly.

Remove from pan and spoon mixture into Cos lettuce cups – top with sesame seeds, fresh mint, crushed peanuts & sliced Chili….serve with lemon or lime wedges & additional sauce (soy, fish sauce, sweet chilli, sesame oil) serve warm – enjoy

san choy bow recipe
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