Thai turkey larb salad

Larb, or laab, is a popular dish in northern Thailand and Laos, using the fresh flavours of lime and lemongrass with the brisk bite of chilli. In this laab recipe from Andy Waters, turkey mince is gorgeously prepared as a savoury Southeast Asian supper that's quick to fix up for a weekday evening. Serve the turkey larb up with sticky rice for an additional taste of the Mekong.

First published in 2015

Ingredients

Metric

Imperial

Method

1
In a wok set over a high flame, heat half the peanut oil until just smoking. Add half the turkey mince with half of the chopped lemongrass and chilli. Quickly stir-fry, breaking up the lumps of mince, for 3-4 minutes or until the meat starts to brown slightly
2
Transfer the cooked turkey mix to heat-proof bowl and repeat the process with the remaining oil, turkey, lemon grass and chilli, re-heating the wok between batches. Once both batches have been cooked, set the mix aside for 15 minutes to cool
3
While the turkey cools, whisk together the lime juice, fish sauce, sweet chilli sauce and lime zest in a small bowl until well combined
4
Drizzle the lime dressing over the turkey mixture and mix in the chopped onion, coriander and mint. Spoon the turkey mixture into the lettuce leaves and sprinkle over the chopped peanuts to serve
First published in 2015

Andy Waters helped put the Midlands on the gastronomic map when he won a Michelin star in 2003 for Edmunds. The award came within six months of opening and the restaurant went on to be named restaurant of the year by Harden's Guide.

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