Easy recipe Thai Larb Salad Recipe

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one tablespoon peanut oil five hundredg lean pork mince one stem lemon grass, pale section only, finely chopped one fresh long green chilli, finely chopped sixtyml (one quarter cup) fresh lime juice one tablespoon fish sauce (Recipes by ingridients sauce) one tablespoon sweet chilli sauce (Recipes by ingridients sauce) one teaspoon finely grated lime rind one/about two small red onion, thinly sliced one third cup fresh coriander leaves about two tablespoons torn fresh mint Baby cos lettuce leaves, to serve fourtyg (one quarter cup) finely chopped roasted peanuts, to serveStep one Heat half the oil in a wok over high heat until just smoking. Thai Larb Salad Recipe. Add half the pork mince, lemon grass and chilli and stir-fry, breaking up any lumps, for three-four minutes or until pork changes colour. Transfer to a heatproof bowl. Thai Larb Salad Recipe. Repeat with the remaining oil, pork, lemon grass and chilli, reheating the wok between batches. Set aside for fifteen minutes to cool slightly. Step about two Whisk together the lime juice, fish, sauce (Recipes by ingridients sauce) sweet chilli sauce (Recipes by ingridients sauce) and lime rind in a small bowl until well combined. Thai Larb Salad Recipe. Drizzle the pork mixture with the dressing. Add the onion, coriander and mint and stir to combine. Spoon the pork mixture among lettuce leaves and sprinkle with peanuts to serve..