Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Spicy beef serunding wraps

Middle Eastern 20 Mins Prep · 30 Mins Cook

Place the beef in a pressure cooker and cover with water. Pressure cook for 30 minutes. Once cool, drain the water. Lightly pound the beef to break up the grain. Using two forks, shred the meat.
Finely slice the shallots. Mince the garlic. Finely chop the chilli and lemongrass.
In a dry pan, toast the desiccated coconut over a medium heat until golden brown. Set aside.
In the same pan, heat a little oil. Sauté the shallots, garlic, red chillies and lemongrass until fragrant. Add the shredded beef to the pan and stir well to combine with the aromatics. In a small bowl, mix the tamarind paste, palm sugar, spices and salt. Add this mixture to the beef, stirring to coat evenly. Continue cooking until the beef is well coated and slightly crispy. Adjust the seasoning, if required.
Combine the sambal oelek mayonnaise ingredients together.
To assemble the wraps, warm the tortillas or flatbreads in a pan. Spread a generous amount of the mayonnaise on the tortillas. Place a generous portion of the spicy beef serunding in the centre of each tortilla. Using a peeler, peel the cucumber into ribbons and shred the lettuce. Top the beef mixture with the cucumber ribbons, shredded lettuce and desiccated coconut.
Fold up into a wrap and serve immediately.