Bang bang turkey recipe
 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. 1 tbsp soy sauce1 tbsp lime juicepinch palm or light soft brown sugarpinch hot chilli powderpinch Chinese five-spice powder250g/9oz leftover turkey, preferably breast, in long strips 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 1 tbsp vegetable or groundnut oil2 shallots, finely chopped3 garlic cloves, crushed or grated5cm/2in piece fresh ginger, peeled and grated2 red chillies, seeds removed (according to taste), finely chopped200ml/7fl oz turkey (or chicken) stock150ml/5fl oz coconut milk75g/2½oz crunchy peanut butter2 tbsp soy sauce1 tbsp rice wine vinegar1 tsp palm sugar or soft light brown sugar1 tbsp kecap manis (optional)1 tbsp lime juice 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 1 large Chinese lettuce or cabbage, shredded1 large carrot, julienned1 large courgette, juliennedsmall bunch radishes, cut into matchsticks1 red pepper, cut into thin strips4 spring onions, halved lengthways and cut into thin strips 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 2–3 red chillies, slicedsmall bunch fresh corianderfew fresh mint leaves1 tbsp roasted, unsalted peanuts, lightly crushed 2–3 red chillies, sliced small bunch fresh coriander few fresh mint leaves 1 tbsp roasted, unsalted peanuts, lightly crushed 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. 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. 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. 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. 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. 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.