Turkey Larb
Recipes · Lunch · Recipe, Typed Supps
A Laotian minced-meat salad, eaten in lettuce cups, that is basically all protein and herbs.
Allergens and patterns
Contains fish. Fits: Keto, Gluten-free.
Ingredients
- 400g Turkey Mince — Cooked hard and broken up small. Larb is a salad of meat, so the texture wants to be crumbly rather than in clumps.
- a large handful (20g) Mint — In quantity. Mint is not a garnish in larb — it is one of the main flavours.
- a handful (15g) Coriander — With the mint, added completely off the heat so neither wilts.
- 2, juiced (40g) Lime — The dressing is lime and fish sauce, roughly equal. This is most of the flavour of the dish.
- 1 1/2 tbsp (25g) Fish Sauce — The salt. It smells far worse than it tastes and there is no substitute that works.
- 4, sliced (40g) Scallions — Raw, through the warm meat, where they soften just slightly.
- 1 head, in cups (200g) Iceberg Lettuce — Iceberg specifically — nothing else holds a spoonful of hot mince without tearing.
Nutrition per serving
- Calories: 446 kcal
- Protein: 57.7g
- Carbohydrate: 4.4g
- of which sugars: 4g
- Fat: 21.1g
- of which saturated: 5.5g
- Fibre: 3.3g
- Sodium: 1209.1mg
Method
- Brown the turkey mince hard in a dry hot pan, breaking it up as it goes.
- Take it off the heat and let it cool for two minutes.
- Stir through the lime juice, fish sauce, scallions and all the herbs.
- Spoon into lettuce cups at the table.
Nutrients it supplies
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