Gluten Free Aussie December 2, 2013 No Comments

thai larb

Thai Larb Gluten Free Salad Recipe
A Thai larb salad is a delicious idea for those days where it's to hot for a warm meal, but you want something full of flavour that will fill you up. This salad is packed with fresh, delicious thai flavours and can be served as an entree or main. If you want to make it go a little further, simply serve it up with a size of rice. Takes around 15 minutes to make. Time: Takes about 10 minutes to cook. Serves 6 as a main.
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Ingredients
  1. 700g trim pork mince
  2. 2 1/2 Tablespoons Lemon Grass (from a jar or tube)
  3. 4 Tablespoons of Fresh Coriander leaves
  4. 1 Medium sized Red Chilli (deseeded if you do not like spicy food)
  5. 2 1/2 Tablespoons fish sauce
  6. 1 cup finely chopped peanuts
  7. 1 red onion, finely diced
  8. 2 limes (juice and rind)
  9. mint leaves
  10. 12 Iceberg lettuce leaves
Instructions
  1. How to make the Thai Larb
  2. 1. Heat a non-stick frying pan fry on a high heat the mince until cooked.
  3. 2. Reduce the heat to a medium level and add Lemon Grass, fish sauce, chilli and half the Coriander, stir in and cook for 3 minutes. Remove from heat.
  4. 3. Stir through nuts, red onion, the rind from 1 lime and the juice of 1 lime.
  5. 4. Add torn mint leaves and coriander and serve in the lettuce leaves.
  6. Make sure your mix is not to hot as it wil wilt the lettuce leaves.
  7. Delish!
Notes
  1. TIP: Make extra and turn it into an omlette filling for breakfast the next day.
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