Thai Chicken Larb Salad

emsfoodforfriends.com.au

Jessica Leong

Oil for frying

800gm of lean chicken mince (preferably free range)

2 cloves of garlic, finely minced

3cm piece of ginger, finely minced

1 stalk of lemon grass, finely sliced and then chopped (you could use a food processor to mince the aromatics)

1 green chilli, sliced (seeds removed if you don’t like it too spicy)

4 kaffir lime leaves, centre spine removed then rolled in a bunch and finely sliced

3 tbs of fish sauce

Juice of 2 limes

½ a red onion, halved and finely sliced top to bottom

1½ tbs of caster sugar

1 bag of bean shoots

1 cup coriander leaves

½ cup of mint leaves

½ cup of thai basil leaves (double the mint if you can’t get thai basil)

½ cup of toasted granulated peanuts

1 sweet crunch lettuce (available at woolies but iceberg will do), core removed and leaves separated

Lime wedges to serve

Directions at emsfoodforfriends.com.au

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