Spicy lamb larb with vermicelli and herb salad
Prep
30m
serves
4
Spicy lamb larb with vermicelli and herb salad
You can prepare this in under 30 minutes.
Ingredients (15)
- 2 tbs sunflower oil
- 5cm (25g) piece ginger, finely grated
- 2 eschalots, finely chopped
- 1 lemongrass stalk, white part, grated
- 450g lean lamb mince
- ½ cup chilli bean paste with soya oil
- 1 kaffir lime leaf, finely shredded
- 2 small red chillies, thinly sliced, plus extra to serve
- Juice of 3 limes
- ¼ cup (60ml) fish sauce
- 3 tsp brown sugar
- 1/3 cup (50g) pumpkin seeds (pepitas)
- 1 tbs soy sauce
- 250g rice vermicelli noodles, prepared according to packet instructions
- Mint, coriander, Thai basil, Vietnamese mint and baby shiso leaves, to serve
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.Heat 1 tbs oil in a large frypan over medium heat. Add ginger, eschalot and lemongrass. Cook, stirring, for 3 minutes or until softened.
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2.Add mince and cook, breaking up with a wooden spoon, for 10 minutes or until browned. Add chilli bean paste, kaffir lime leaf and chilli. Cook, stirring occasionally, for 5 minutes or until caramelised.
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3.Place lime juice, fish sauce and sugar in a bowl and stir until sugar dissolves. Stir one-third of the fish sauce mixture through lamb mixture, then remove lamb from heat.
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4.Place pepitas, soy and remaining 1 tbs oil in a small saucepan over low heat. Cook for 2-3 minutes until pepitas have browned.
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5.Toss noodles with remaining fish sauce mixture and divide among bowls. Top with mince, pepita mixture and herbs to serve.
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