Bang bang turkey
The ultimate leftover Christmas turkey recipe. Light, fresh and flavoursome. Don’t be alarmed by the long list of ingredients – it’s simply a quick marinate and assemble job.
Ingredients
- 1 tbsp soy sauce
- 1 tbsp lime juice
- pinch palm or light soft brown sugar
- pinch hot chilli powder
- pinch Chinese five-spice powder
- 250g/9oz leftover turkey, preferably breast, in long strips
For the peanut sauce
- 1 tbsp vegetable or groundnut oil
- 2 shallots, finely chopped
- 3 garlic cloves, crushed or grated
- 5cm/2in piece fresh ginger, peeled and grated
- 2 red chillies, seeds removed (according to taste), finely chopped
- 200ml/7fl oz turkey (or chicken) stock
- 150ml/5fl oz coconut milk
- 75g/2½oz crunchy peanut butter
- 2 tbsp soy sauce
- 1 tbsp rice wine vinegar
- 1 tsp palm sugar or soft light brown sugar
- 1 tbsp kecap manis (optional)
- 1 tbsp lime juice
For the salad
- 1 large Chinese lettuce or cabbage, shredded
- 1 large carrot, julienned
- 1 large courgette, julienned
- small bunch radishes, cut into matchsticks
- 1 red pepper, cut into thin strips
- 4 spring onions, halved lengthways and cut into thin strips
To serve
Method
First marinade the turkey. Whisk the soy sauce, lime juice, sugar, chilli powder and five-spice together. Put the turkey in a dish, pour over the marinade and toss. Cover with cling film and leave to stand.
For the peanut sauce, heat the oil in a frying pan and add the shallots. Cook on a medium heat until they are translucent and have taken on some colour, then add the garlic, ginger and chillies.
Continue to cook, stirring regularly, for another 2–3 minutes, then add the remaining sauce ingredients. Stir, then simmer until the sauce has reduced down. Leave to cool.
To assemble the salad, arrange all the vegetables over a large serving platter. Use a tablespoon or so of the sauce to coat the turkey, then place this on top. Drizzle over a little more of the sauce, then garnish with the chillies, herbs and peanuts.
