Lamb san choy bau meatballs

500 grams lamb mince

2 Tbsp rice bran oil

2 Tbsp honey

2 Tbsp oyster sauce

2 Tbsp lime juice

2 tsp fish sauce

1 tsp Chinese five spice

2 carrots, cut into matchsticks

2 avocados, deseeded, cut into slices

4 tomatoes, cut and quartered

2 cos lettuce, washed

4 green onions, thinly sliced diagonally

In a bowl add the mince. In another bowl add honey, oyster sauce, lime juice, fish sauce, Chinese five spice. Reserve half of the liquid ingredients and add the rest to the lamb mince. Form into 16 meatballs.

In a non stick fry pan add rice bran oil to pan and in batches cook meatballs about 4-5 minutes each side or until cooked and browned. Put cooked meatballs in a bowl and cover to keep warm. Repeat with remaining oil and meatballs.

Cut carrot into matchsticks. Prepare avocado and tomatoes.

With the remaining liquid, put into a small saucepan and bring to the boil. Pour this sauce over the meatballs.

Divide lettuce leaves among 4 bowls. Divide the carrot, avocado, tomato equally among the bowls. Add 4 meatballs into the bowls and pour over sauce, scatter with chopped green onion.

You could if you want to add rice to this dish and use what ever vegetables you have on hand.