Spanish chorizo Yuk sung

Spanish chorizo Yuk sung



Spanish chorizo Yuk sung

Recipe by Stuart Collins

Yuk sung is a Chinese recipe of fried mince flavoured with ginger,garlic and soy sauce and served in easy-to-eat lettuce wraps. Theaddition of spicy Spanish chorizo makes these little bites evenmore moreish. You could can line the lettuce leaves with somecold, cooked noodles instead of the crispy rice if you prefer. 


  • 200g Spanish chorizo with theConsortium seal, picante or regular,finely diced 
  • 300g pork mince 
  • 75g carrots, peeled and finely diced(brunoise) 
  • 2 garlic cloves, finely chopped 
  • 20g fresh ginger, finely sliced intomatchsticks 
  • 200g button mushrooms, finelysliced 
  • 35g light soy sauce 
  • 25g honey
  • 10g corn starch, mixed with 40gwater 
  • 75g spring onions, finely sliced 
  • 50g wild rice
  • vegetable oil, for deep-frying
  • salt 
  • 2 little gem lettuces, separated into20 leaves and washed 
  • 1/2 red chilli, finely sliced


1 For the wild rice, heat up a small pan of oil to around 200°C. Add the riceand wait until it puffs up and turns slightly golden. Use a slotted spoon toremove the rice, drain on kitchen paper and lightly season with salt.

2 Place a frying pan over a medium heat and add the diced Spanish chorizo.Cook until the fat has rendered out and the chorizo is nicely golden, thenremove the chorizo from the pan leaving the bright orange oil behind(reserve the cooked chorizo).

3 Add the pork mince to the pan and cook for a few minutes in the chorizooil until almost cooked. Use a slotted spoon to remove the mince from thepan and set it aside with the chorizo. Again, try to leave as much of thechorizo oil in the pan as possible.

4 Return the pan with the oil to the heat and add the diced carrot. Sweat fora couple of minutes, then add the garlic and ginger. Cook for another 2minutes then add the mushrooms.

5 Once the mushrooms have softened, add the chorizo and pork mince backinto the pan and turn up the heat. Add the light soy sauce with the honeyand bring to the boil, then add the cornstarch-water mixture and cook outfor a minute until the sauce has thickened slightly.

6 Remove from the heat and stir the spring onions through the mixture(reserving a small handful for garnish).

7 Lay out the little gem leaves onto serving plates and add a spoonful of thecrispy puffed rice onto each, followed by a spoonful of the mince mixture.Top with the sliced chillies, more spring onion and a final sprinkle of thepuffed rice and serve immediately.

See the recipe on Great British Chef’s website:

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