Chicken Larb with Lettuce, coleslaw and rice
This month of adventures, we follow Chef Mick Capelli to the Big Kart Track for a bit of fun to send off our first season. With the spacious and stylish kitchen of the Coromal Pioneer in front of the track, Chef Mick prepared a fresh and delicious chicken larb for the Queensland Winters day!
Heat a wok over high heat. Add the rice and cook, tossing, for 2-5 minutes or until lightly golden brown. Remove from heat and set aside to cool slightly. Transfer to a mortar and gently pound with pestle until crushed. (Alternatively, place in the bowl of a food processor and process until finely chopped.)
Heat the oil in wok over high heat until smoking. Add the chicken mince and cook, stirring to break up any lumps, for 5 minutes or until chicken starts to brown. Add the lemongrass, chilli and cook, tossing, for 2 minutes or until aromatic. Remove from heat. Add the fish sauce and lime juice, and stir to combine. Set aside for 10 minutes to cool slightly.
Add the onion, coriander, mint and lime leaves and gently toss until just combined.
Spoon the chicken mixture among lettuce leaves, then sprinkle with rice and serve immediately.
- 2 tablespoons jasmine rice
- 1 tablespoon peanut oil
- 500g chicken mince
- 1 stalk lemongrass, white part only, thinly sliced diagonally
- 1 long fresh red chilli, seeded, finely chopped (optional)
- 1 tablespoon fish sauce
- 2 limes juice/zest
- 2 teaspoons brown sugar
- 1 red onion, thinly sliced
- 1 cup coriander leaves
- 1 cup Vietnamese mint leaves (can use mint)
- 1 Iceberg lettuce, leaves separated