Served in lettuce cups, this blend of chicken mince, Meadow Mushrooms and Thai flavours, from Bunny Eats Design, is a light, easy and tasty shared meal that’s better for you and kinder on the planet and your wallet.
Ingredients:
1 Tbsp cooking oil
400g Meadow White Button Mushrooms, finely diced
400g chicken mince
4 garlic cloves, minced
2 Tbsp lemongrass paste
2 tsp sugar
1 chilli, thinly sliced
2 petite cos lettuces
3 Tbsp lemon or lime juice
3 Tbsp fish sauce
1/2 red onion, diced
1 cup diced cucumber
Big handful of roughly chopped mint, coriander, Thai basil
Method:
Heat a large frying pan or wok over medium-high heat and add oil. Add mushrooms, mince, garlic, lemongrass, sugar and chilli. Fry for 10 minutes, breaking up mince and stirring to cook evenly. Keep frying until liquid from mushrooms is cooked off and mince is cooked.
Meanwhile, slice off 3cm from lettuce stems. Peel away lettuce leaves, washing thoroughly. Allow to drain in a colander. Once dry, arrange lettuce cups on a platter or plates.
Remove mince from heat. Stir in lime or lemon juice, fish sauce, onion, cucumber and chopped herbs.
Spoon larb mixture into lettuce cups or let everyone assemble their own. Serve with your favourite chilli or hot sauce.
Serves 4
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