Chicken Side Asian

Lemongrass and coconut chicken larb

Name: Lemongrass and coconut chicken larb recipe
Yield: 4
Cuisine: /asian
Ingredients: 200g rice vermicelli; 2 tbs sunflower oil (or coconut oil); 1 lemongrass stem (white part only), finely chopped; 2-3 long red chillies, finely chopped (remove seeds for a milder heat), plus extra to serve (optional); 3 garlic cloves, crushed; 500g minced chicken; 1 cup (250ml) coconut water; 1/2 tsp white sugar; 1/4 cup (60ml) fish sauce; Juice of 1 1/2 limes, plus wedges to serve; Butter lettuce, cucumber wedges, crisp shallots & coriander sprigs, to serve

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by Shannon Bennett

Chef

Mar 11, 2020

“This South East Asian salad balances hot, sweet, sour and salty flavours," says Shannon Bennett.

200g rice vermicelli
2 tbs sunflower oil (or coconut oil)
1 lemongrass stem (white part only), finely chopped
2-3 long red chillies, finely chopped (remove seeds for a milder heat), plus extra to serve (optional)
3 garlic cloves, crushed
500g minced chicken
1 cup (250ml) coconut water
1/2 tsp white sugar
1/4 cup (60ml) fish sauce
Juice of 1 1/2 limes, plus wedges to serve
Butter lettuce, cucumber wedges, crisp shallots & coriander sprigs, to serve

Method

1.

Cook noodles according to packet instructions. Drain and set aside.
2.

Heat oil in a wok or frying pan over medium heat. Add lemongrass, chilli and garlic and stir-fry for 1 minute until fragrant. Increase heat to high, add chicken and cook, breaking up lumps with a wooden spoon, for 5-7 minutes until browned. Add coconut water and sugar. Boil for 3 minutes or until liquid has reduced by half. Stir in fish sauce and lime juice and remove from heat.
3.

Divide lettuce and noodles among bowls. Top with chicken mixture, cucumber, crisp shallots, coriander and extra chilli and serve with lime wedges.