Bang Bang Turkey


1 tbsp each of light soy sauce & lime juice

Pinch of palm or light soft brown sugar

Pinch each of chilli powder & 5 spice

250g/9oz cooked leftover turkey meat

For the peanut sauce, 1 tbsp of veg oil

2 Shallots, finely chopped

3 Garlic cloves crushed or grated

5cm/2in piece of fresh ginger, peeled & grated

2 Red chilies finely chopped

200ml/7fl oz chicken stock

150ml/5fl oz coconut milk

75g/2.5oz crunchy peanut butter

2 tbsp light soy sauce, 1 tbsp rice wine vinegar

Pinch of palm or light soft brown sugar

1 tsp lime juice

For the salad- 1 large Chinese leaves, shredded

1 large carrot & courgette, julienned

Small bunch of radishes, cut into matchsticks

1 Red pepper cut into thin strips

4 spring onions halved lengthways cut into strips

To serve, 2 red chillies sliced

Small bunch of coriander & a few mint leaves

1 Tbsp on roasted unsalted peanuts, crushed


Whisk the soy, lime juice, sugar, chilli & 5 spice together. Place the turkey in a dish, pour over the marinade, cover cover and leave to stand.

Heat oil in a frying pan, add the shallots. Cook on a medium heat until they take on some colour, then add the ginger, garlic & chillies.

Continue to cook, stirring regularly for 2-3 mins, simmer until the sauce has reduced down then leave to cool.

To assemble the salad, arrange all the veg over a large serving platter, spoon the sauce over the turkey then place on top of the veg, drizzle a little more sauce on top.

Sprinkle with chillies, peanuts and herbs.


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