Thai Larb With Pork and Lemongrass

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READY IN: 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Whisk together the kecap manis, lime juice, fish sauce, sugar and sambal oelek in a small bowl.
  • Heat the oil in a wok or large frying pan over high heat and add the pork 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.
  • Add the kecap manis mixture to the wok and stir-fry for 3-4 minutes or until heated through.
  • Divide the lettuce leaves among serving dishes. Spoon the mince mixture evenly among the lettuce leaves.
  • Garnish with the mint and bean sprouts to serve.
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