Thai-Style Lettuce Cups

Serves:
6
Rating:
Sharing has never been so stylish with this delicious Thai dish.

Ingredients

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

Method

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.

Stylist:
Kerrie Worner
Photographer:
Louise Lister

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