Asian Style Turkey Mince with Pineapple and Sorrel Spinach

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I came up with this recipe by chance, it revolved around the fact that I thought I had bought Betel Leaves, when in actual fact they were Sorrel Spinach, I had some Kaffir Lime leaves from a friends tree, a pineapple from the local markets and we’d just caught and killed a fresh bush turkey… (joking).

You have to try this out, it was so easy and quick, but looks and tastes so impressive. It’s also light and healthy and doesn’t leave you feeling full and sluggish. You could serve it as a finger food, an entree or bulk it out with some rice or vermicelli for a main meal. You could also try replacing the turkey mince with chicken, pork, minced prawns or even minced firm silken tofu for a vegetarian option. The flavour combination of the salty mince, the sweet fresh pineapple, the chilli, mint, lime, crunchy nuts and slightly bitter sorrel is out of this world!

I really had no idea what to call this dish seeing as it’s a combination of so many asian flavours and influenced by dishes like San Choy Bow, Miang Kham, and Mar Hor. All beautiful dishes in their own rights and pretty awesome with their powers combined as well!

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1 cup desiccated coconut, toasted

1 tbs coconut oil

2 cloves garlic, thinly sliced

thumb size piece ginger, thinly sliced

2 long red chillies, thinly sliced

3 star anise

2 kaffir lime leaves, finely sliced

230g water chestnuts, chopped

500g turkey mince

3 tbs soy sauce (use tamari for gluten free)

3 tbs oyster sauce

1/4 cup mint, chopped, small leaves reserved for garnish


Bunch of Sorrel spinach leaves

1/2 pineapple thinly slices into triangles

1/2 cup, salted roasted peanuts, chopped

1 lime, cut into 8 wedges


Heat the coconut oil in a medium frying pan over medium high heat. Fry the garlic, 1 of the chillies, ginger and star anise until golden. Add the kaffir lime, chestnuts and turkey mince, working quickly to break up the mince before it cooks in clumps, fry until cooked through, about 5 to 10 mins. Add the soy and oyster sauce and cook for a further 2 mins or until there is no liquid left in the pan. Season with freshly cracked pepper. Add the mint and the toasted coconut and stir to combine, remove from the heat.

To serve, top a sorrel spinach leaf with a slice of pineapple, a couple of spoons of the mince mixture, some chilli, mint, peanuts and a squeeze of lime juice. Enjoy!


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