Pork & lemon grass larb
No need for cutlery - just roll up these lettuce cups and enjoy the delicious filling. South-East Asian flavours of kecap manis and fish sauce stand out in this pork stir-fry.
Ingredients: (serves 4)
2 tbs kecap manis
2 tbs fresh lime juice
1 tbs fish sauce
1 tbs brown sugar
2 tsp sambal oelek
1 tbs extra light olive oil
600g pork mince
1 stem lemon grass, pale section only, finely chopped
8 iceberg lettuce leaves
1/2 cup fresh mint leaves
110g (2 cups) bean sprouts, trimmed
Method:
1.Whisk together the kecap manis, lime juice, fish sauce, sugar and sambal oelek in a small jug.
2.Heat the oil in a wok or large frying pan over high heat until just smoking. Add the mince and stir-fry for 5 minutes or until the mince changes colour. Add the lemon grass and stir-fry for 1-2 minutes or until aromatic.
3.Add the kecap manis mixture to the wok and stir-fry for 3-4 minutes or until heated through.4. Divide the lettuce leaves among serving dishes. Spoon the mince mixture evenly among the lettuce leaves. Top with the mint and bean sprouts to serve.
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