Thai turkey larb salad

servings4
50 minutes

Ingredients

  • 500g of turkey mince
  • 1 tbsp of peanut oil
  • 1 lemon grass stalk, finely chopped, pale section only
  • 1 green chilli, long, finely chopped
  • 60ml of lime juice
  • 1 tbsp of fish sauce
  • 1 tbsp of sweet chilli sauce
  • 1 tbsp of lime zest
  • 1/2 red onion, finely slice
  • 13g of coriander leaves
  • 2 tbsp of fresh mint
  • baby cos lettuce, to serve
  • 40g of peanuts, finely chopped

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
  • 1/2 tbsp of peanut oil
  • 250g of turkey mince
  • 1/2 lemon grass stalk, finely chopped, pale section only
  • 1/2 green chilli, long, finely chopped
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
  • 1/2 tbsp of peanut oil
  • 1/2 lemon grass stalk, finely chopped, pale section only
  • 1/2 green chilli, long, finely chopped
  • 250g of turkey mince
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
  • 1 tbsp of lime zest
  • 1 tbsp of sweet chilli sauce
  • 1 tbsp of fish sauce
  • 60ml of lime juice
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
  • 1/2 red onion, finely slice
  • 13g of coriander leaves
  • 2 tbsp of fresh mint
  • baby cos lettuce, to serve
  • 40g of peanuts, finely chopped