Spicy Thai Larb Salad
Ingredients
- 2 Stems of lemon grass White part only, finely sliced
- 2 Green chillies finely chopped
- 1 tablespoon oil
- 500 grams Pork mince or chicken
- ½ cup Lime juice Or as much as you like. I use loads.
- 2 tsp finely grated lime rind
- 2-6 tsp Chilli sauce
- 1/3 cup fresh coriander leaves
- 1/4 cup small fresh mint leaves
- 1 Small red onion Finely sliced
- ¼ cup Roasted peanuts Chopped
- 1 Tbsp Raosted ground rice Optional – get this from Asian food stores
- Jasmin rice to serve
Instructions
- Pre-cook rice
- Heat oil in a wok or frying pan. Add lemon grass, chillies & pork mince to wok. Stir-fry, breaking up any lumps of mince as it cooks, over high heat for 6 minutes or until cooked through.Transfer to a bowl, allow to rest.
- Add lime juice & rind, & the chilli sauce to cooled, mince mixture. Stir most of the coriander & mint leaves, onion & peanuts through the mince mixture. Arrange on a serving platter & sprinkle the rest of the leaves, onion & peanuts over the top.
- Serve with rice
Notes
For the most authentic experience, serve with cos lettuce leaves on the side. Spoon Larb mixture into leaves and eat with your hands!