Thai-Style Lettuce Cups
Thai-Style Lettuce Cups
6 Serves


  • Larb
  • 1 small brown onion, peeled and roughly chopped
  • 2 garlic cloves, peeled
  • 1 stick lemongrass, white part only, finely chopped
  • 6 kaffir lime leaves, centre vein discarded, thinly sliced
  • 2cm piece ginger, peeled and chopped
  • 1 tbsp peanut oil
  • 750g pork mince
  • 200g green prawn meat, roughly chopped
  • 2 red birdseye chillies, deseeded and thinly sliced
  • ¼ cup lime juice
  • 2 tbsps fish sauce
  • 2 tsp sesame oil
  • 2 tbsps thinly sliced mint leaves
  • 4 green onions, thinly sliced diagonally
  • Accompaniments
  • banana leaves for serving
  • 150g bean sprouts
  • ½ cup chopped unsalted cashews or peanuts
  • 1 birdseye chilli, thinly sliced
  • 1 baby cos lettuce, rinsed, leaves separated
  • lime halves to serve
  1. Method

  1. To make larb, place onion, garlic, lemongrass, lime leaves and ginger in a food processor and process until it forms a paste. Heat oil in a large, non-stick frypan or wok. Cook paste for 1 minute until fragrant. Add mince, breaking up with your spatula into small pieces as it cooks and browns for 5–7 minutes. Add prawn and chilli, stirring for 3–4 minutes until prawn is cooked. Remove from heat and add lime juice, fish sauce, sesame oil and mint and stir through. Arrange banana leaves in the centre of a large serving board. Place small piles of bean sprouts, cashews, chilli and cos leaves around edge of board. Spoon larb into the centre of banana leaves and sprinkle with green onion. Serve immediately with lime halves.

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