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MELISSAINNOVA
Lettuce wraps with a spicy peanut sauce
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Ingredients
Directions
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Finely chop the garlic. Grate the ginger. Remove the seeds from the red pepper and finely chop the pepper.
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Cut the spring onions into pieces of five cm. Finely chop the mint leaves.
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Finely chop two-thirds of the peanuts (in the food processor), making sure there are still pieces in between.
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Heat the oil in a saucepan and gently fry the garlic, ginger and red pepper. Fry the tomato puree.
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Stir in the chopped peanuts with the water and soy sauce. Let everything simmer for ten minutes until the sauce has the right thickness.
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In the meantime, pick a large lettuce leaf from the crop for each person. Wash in plenty of water and dry in the salad spinner, or drain well.
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Peel the carrots with a peeler and scrape them into long thin strips with a julienne peeler. Cut the peppers and spring onions into wafer thin strips. Cut the slices of roast beef into strips of a cm wide.
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Place the lettuce leaves with the stalk down on a shelf. Cut away the widest piece of stalk.
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Divide the strips of carrots, peppers, spring onions, mint, roast beef and the leftover peanuts in the middle of the salad leaves. Serve the lettuce wraps with the peanut sauce.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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