Name: Larb with thai pickle
Prep time: 45 min
Cook time: 15 min
Total time: 60 min
Yield: 4
Ingredients: 1/4 cup (60ml) chicken stock; 2 tablespoon lime juice; 1 tablespoon fish sauce; 1 tablespoon palm sugar, grated; 500 gram chicken mince; 1 clove garlic, crushed; 2 shallots (50g), sliced thinly; 2 tablespoon fresh coriander, finely chopped; 1 tablespoon fresh mint, finely chopped; 1 fresh long red chilli, sliced thinly; 1 medium iceberg lettuce, coarsely shredded; Thai pickle; 1/2 cup (110g) white sugar; 1/2 cup (125ml) white vinegar; 1 tablespoon coarse cooking salt; 1/2 cup (125ml) water; 1 small red capsicum (150g), sliced thinly; 1/2 cup (40g) bean sprouts; 1 lebanese cucumber (130g), seeded, sliced thinly

Larb with thai pickle

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Serves 4

Prep

45M

Cook

15M

Total

Ingredients

1/4 cup (60ml) chicken stock

2 tablespoon lime juice

1 tablespoon fish sauce

1 tablespoon palm sugar, grated

500 gram chicken mince

1 clove garlic, crushed

2 shallots (50g), sliced thinly

2 tablespoon fresh coriander, finely chopped

1 tablespoon fresh mint, finely chopped

1 fresh long red chilli, sliced thinly

1 medium iceberg lettuce, coarsely shredded

Thai pickle

1/2 cup (110g) white sugar

1/2 cup (125ml) white vinegar

1 tablespoon coarse cooking salt

1/2 cup (125ml) water

1 small red capsicum (150g), sliced thinly

1/2 cup (40g) bean sprouts

1 lebanese cucumber (130g), seeded, sliced thinly

Method

1.To make thai pickle: Place sugar, vinegar, salt and water in a small saucepan; bring to a boil. Cool for 5 minutes. Place capsicum, sprouts and cucumber in a medium bowl; pour vinegar mixture over capsicum mixture. Cover; rest for 30 minutes.

2.Meanwhile, place stock, juice, sauce and palm sugar in a large saucepan; bring to a boil. Add chicken and garlic, reduce heat; simmer, stirring, for about 5 minutes, or until chicken is cooked through. Cool 10 minutes. Stir in shallot, herbs and chilli.

3.Place lettuce on serving plates, top with larb and serve with pickle.

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