Thai Larb With Lamb And Lemongrass

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 2 tablespoons ketjap manis or 2 tablespoons sweet soy sauce
• 2 tablespoons fresh lime juice
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• 2 teaspoons sambal oelek
• 1 tablespoon extra light olive oil
• 600 g lamb mince (can use chicken or turkey as well)
• 1 stem lemongrass, pale section only, finely chopped
• 8 butter lettuce leaves
• 1/2 cup fresh mint leaves
• 1 cup bean sprouts, trimmed

Recipe

• 1 whisk together the kecap manis, lime juice, fish sauce, sugar and sambal oelek in a small bowl.
• 2 heat the oil in a wok or large frying pan over high heat and add the lamb mince stir-frying for 5 minutes or until the mince browns nicely. 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.
• 5 garnish with the mint and bean sprouts to serve.