You'll love Janene's take on the Thai Larb. This vibrant, zingy protein and herb-packed salad is a cinch to make and perfect to wrap up in lettuce leaves at the table, making it is a fun way to eat with all the family. It’s low in carbs and you can add as many vegetables as you wish to the serving platter.
1 tablespoon fish sauce
1 teaspoon sugar
Juice 1 lime
2 tablespoons peanut or sesame oil
2 spring onions, finely sliced
1 teaspoon lemongrass, white part only, very finely sliced
2 tablespoons fresh ginger, minced
2 cloves garlic, peeled and crushed
I fresh chilli, deseeded and finely chopped
500g Freedom Farms pork mince or chicken mince (or half-half)
1 tablespoon soy sauce
10 mint leaves, stems discarded, finely sliced
1 bag mung bean sprouts
To serve (choose your favourite toppings!):
Whole baby cos or iceberg lettuce leaves
Coriander, chopped
Capsicum, sliced
Carrot sticks
Cucumber sticks
Crispy fried shallots
Hoisin sauce
Place fish sauce, lime juice and sugar in a small bowl
Heat a non-stick frypan, add peanut oil, then add spring onions, lemongrass, ginger, garlic and chilli. Saute for 1- 2 minutes, add mince and continue to saute until meat is cooked, about 5 minutes
Add fish sauce mix and soy sauce. Finally, add mint leaves and bean sprouts. Stir for another 30 seconds
Arrange all serving vegetables on a large platter with the hoisin sauce. Place mince mix into a serving bowl alongside the vegetable platter
To serve, take a lettuce ‘cup’, add some mince, top with your choice of vegetable, and a dollop of hoisin sauce, fold and eat