Food - Fragrant Turkey Larb

Fragrant Turkey Larb

I have been mean to cook a recipe from my holiday in Laos, this is similar to a dish I had in a restaurant in Nong Khiaw, even though we did not have a river view, it was still an amazing dish!

 Serves 2

Prep Time: 15 Minutes

Cooking Time: 15 Minutes

Total time: 30 Minutes

Ingredients

• 120g Jasmine or Basmati Rice, rinsed
• 1 tbsp Vegetable Oil
• 1 x 250g pack Turkey Breast Mince (2% fat)
• 3cm Root Ginger, finely grated
• 3 Spring Onions, thinly sliced
• 200g Beansprouts, rinsed
• 2-2½ tbsp Thai Fish sauce
• ½ small Red Chilli, deseeded and diced (optional)
• ½ x 30g pack Coriander, chopped
• 1 Lime
• 1 Little Gem lettuce, leaves separated and washed

Equipment

• 1 Chopping Board with Sharp Knife
• 1 Wok
• 1 Wooden Spatula
• 1 Colander

 Method

1. Cook the rice according to pack instructions.
2. Meanwhile, heat the oil in a large, nonstick wok or frying pan over a high heat. Add the turkey mince and break it up into small clumps with the back of a wooden spoon or wooden spatula. Fry for 3-4 minutes until lightly golden and almost fully cooked.
3. Reduce the heat to medium and add the ginger, spring onions, beansprouts, 2 tablespoons of fish sauce, the chilli and half the coriander and fry for a further 3-5 minutes until fragrant and the turkey is fully cooked and piping hot. Remove from the heat and mix in the zest and juice of half the lime, adding more fish sauce if needed. Cut the remaining lime half into wedges.
4. Divide the rice between the lettuce leaf cups, top with the turkey mixture and serve sprinkled with the remaining coriander and the lime wedges for squeezing over.

Notes due to the virus situation I had to substitute some of the ingredients or forget to get them, so I swapped Jasmine Rice for Thai Grains, Root Ginger for ginger paste, Little Gem lettuce for a prepared bag of salad, lime juice for a lime and a chilli for chilli flakes.

I also served this with a salad of carrots, radishes & cucumber dressed with Rice Wine Vinegar, Sesame Oil, Fish sauce & Lime juice

https://www.sainsburysmagazine.co.uk/recipes/mains/fragrant-turkey-larb

Fragrant Turkey Larb

Yield: 2

Nic: Nic

Prep time: 15 MCook time: 15 MTotal time: 30 M

I have been mean to cook a recipe from my holiday in Laos, this is similar to a dish I had in a restaurant in Nong Khiaw, even though we did not have a river view, it was still an amazing dish!

Ingredients:

• 120g Jasmine Rice, rinsed
• 1 tbsp Vegetable oil
• 1 x 250g pack Turkey Breast Mince (2% fat)
• 3 tbsp Root Ginger, finely grated
• 45g Spring Onions, thinly sliced
• 200g Beansprouts, rinsed
• 2-2½ tbsp Thai fish sauce
• ½ small Red Chilli, deseeded and diced (optional)
• 15g Coriander, chopped
• 1 tbsp Lime juice
• 1 Little Gem lettuce, leaves separated and washed

Instructions:

How to cook Fragrant Turkey Larb

1. Cook the rice according to pack instructions.
2. Meanwhile, heat the oil in a large, nonstick wok or frying pan over a high heat. Add the turkey mince and break it up into small clumps with the back of a wooden spoon. Fry for 3-4 minutes until lightly golden and almost fully cooked.
3. Reduce the heat to medium and add the ginger, spring onions, beansprouts, 2 tablespoons of fish sauce, the chilli and half the coriander and fry for a further 3-5 minutes until fragrant and the turkey is fully cooked and piping hot. Remove from the heat and mix in the zest and juice of half the lime, adding more fish sauce if needed. Cut the remaining lime half into wedges.
4. Divide the rice between the lettuce leaf cups, top with the turkey mixture and serve sprinkled with the remaining coriander and the lime wedges for squeezing over.

Notes:

Due to the virus situation I had to substitute some of the ingredients or forget to get them, so I swapped Jasmine Rice for Thai Grains, Root Ginger for ginger paste, Little Gem lettuce for a prepared bag of salad, lime juice for a lime and a chilli for chilli flakes. I also forgot the coriander I also served this with a salad of carrots, radishes & cucumber dressed with Rice Wine Vinegar, Sesame Oil, Fish sauce & Lime juice

Calories
548

Fat (grams)
20

Sat. Fat (grams)
5

Carbs (grams)
41

Fibre (grams)
7

Net carbs
30

Sugar (grams)
7

Protein (grams)
55

Sodium (milligrams)
2400

Cholesterol (grams)
126

Also, the main recipe says 60g carbs which is what I'm going with!

https://www.sainsburysmagazine.co.uk/recipes/mains/fragrant-turkey-larb

laos, holiday, asian, ,main course, salad

main course, holiday

south-east Asian

Created using The Recipes Generator

Nutrition

For this dish I calculated that this had about 60g of carbohydrate so for this, so for a Type 1 diabetic on a Short-Acting insulin Regime with 10g of carbohydrate to 1 unit of insulin, this would require 6 unit of insulin.

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Nic xx 

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