I love chicken larb because it's all about the fresh and spicy flavour. It's also great to eat in Summertime when you don't quite feel like a salad, you still want to eat something warm and a little more substantial. It also doesn't heat up the kitchen too much!
INGREDIENTS
Olive oil spray
500g chicken mince (I just buy a tray from Woolies)
1 stem lemon grass, pale section only, finely chopped
2 tsp of minced chilli
1 lime, juiced
Grated rind of 1 lime
1 tbs fish sauce
Pinch of brown sugar
1/3 cup chopped fresh coriander leaves
1/3 cup chopped mint leaves
1/2 small red onion, thinly chopped
40g (1/4 cup) finely chopped unsalted roasted peanuts (if I have time I toast them in a pan)
Lettuce of your choice, to serve.
METHOD
- Heat a large heavy-based frying pan over medium-high heat. Add the mince, lemongrass and chilli and cook, breaking up the mince with a wooden spoon, for 5 minutes or until the mince changes colour. Transfer to a heatproof bowl and set aside for 15 minutes to cool.
- Combine the lime rind, lime juice, fish sauce and brown sugar in a small bowl. Add to the mince mixture along with the mint leaves, coriander leaves and onion. Gently toss to combine.
- Serve on a bed of leaves. Sprinkle with peanuts and serve immediately.
