Budget-Savvy Sang Choy Bow |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 30 |
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One of several sizzling sausages in the current issue of the Australian magazine 'New Idea', this one a budget-savvy Sang Choy Bow which food editor Barbara Northwood has costed at $A1.83 per serve. Ingredients:
6 iceberg lettuce leaves |
1 tablespoon vegetable oil |
1 -2 garlic clove, crushed |
1 red capsicum |
500 g beef sausages (16 ounces) |
1/4 cup plum sauce |
1/4 cup sweet chili sauce |
1 tablespoon soy sauce |
400 g brown lentils, drained (just under 13 ounces) |
4 spring onions, thinly sliced |
sea salt, to taste |
fresh ground black pepper, to taste |
extra spring onion, thinly slices, to garnish |
lime wedge, to serve |
Directions:
1. Trim the lettuce leaves into cup shapes.
2. Heat the oil in a non-stick pan; add the garlic and capsicum; cook, stirring occasionally, until almost soft.
3. Snip one end of the sausages with the kitchen scissors; squeeze out 1cm (1/2 inch) lengths of meat from each sausage into the pan; cook, stirring, until browned and cooked through. Reserve the rest of the sausages for use in another dish.
4. Add the combined sauces, brown lentils and spring onions; stir over the heat until the lentils are hot; season with salt and pepper.
5. To serve, divide the sausage mixture among the leaves; garnish with extra onions; serve with lime wedges.
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