Turkey and ginger banh mi
20 g, (1x1.5cm piece)
Skinless turkey breast
2 whole, peeled and halved
1 tsp, finely grated
1 clove(s), crushed
Fresh red chilli
2 whole, deseeded, finely chopped
Rice wine vinegar
2 tbs, chopped
1½ tbs, chopped
¼ medium, halved lengthways, thinly sliced
1 medium, grated
Wholegrain bread roll
4 individual, (4x50g) warmed, split
Light whole egg mayonnaise
1 x 3 second spray(s)
- Thinly slice two-thirds of ginger and finely grate remaining ginger, set aside. Place turkey, eschalots, sliced ginger and peppercorns in a saucepan with 3 teaspoons soy sauce. Cover with cold water and bring to boil over medium heat. Reduce heat and gently simmer, covered, 20-25 minutes or until turkey is cooked through.
- Transfer turkey to a plate and discard liquid. Using 2 forks, shred meat. Lightly spray a non-stick frying pan with oil and heat over low heat. Cook turkey, lime rind, garlic, and 1 chilli, stirring, for 4-5 minutes or until beginning to caramelise.
- Combine 3 teaspoons soy sauce, grated ginger, lime juice, sesame oil, rice wine vinegar, coriander and mint in a bowl. Add cucumber and carrot, and toss to coat.
- Spread rolls with mayonnaise. Fill each with turkey and carrot mixtures. Sprinkle with remaining chilli, to serve.