An all time favourite San Choy Bow has been re-created!! Very exciting day for my dear friend Rebecca and her whole community … here’s a new version of an old classic for you to try.
500g mince – I used lamb, but you can use anything, including firm tofu!
½ cup macadamia nuts, roughly chopped
4 spring onions, chopped
1 large garlic clove, chopped
1 teaspoon chilli flakes, or more if you want extra kapow
1 teaspoon cumin seeds
1 teaspoon caraway seeds
1 teaspoon ground black pepper
Juice of one lime
2 tablespoons coconut oil or macadamia oil
Heat the oil in a large non-stock frypan.
Add the mince and brown gently with the nuts, seeds, pepper and chilli.
When toasty brown, add the garlic and spring onions and cook for another couple of minutes, stirring, shaking and shimmying well. (well, well, well!!)
And that’s it!! About 10 minutes and you have a truly zingy super dooper savoury spicy mince that you can serve in a bowl with some wakame and fresh avocado for a quick simple, supper … or in lettuce leaf cups a la san choy bow and top with Sarah’s now famous Mango and Avocado Salsa.
with love, Sarah