
Cheat’s sausage larb
- Esther Clark
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Serves 2
Easy
Prep: 10 mins
Cook: 10 mins
A star rating of 5 out of 5.2 ratingsRate
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Try our take on larb, a Southeast Asian dish traditionally made using minced meat. Here, we've used sausages to make things a bit simpler, but it's still full of authentic flavours
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Ingredients
Nutrition
Units:
MetricUS
-
3 tbsp sesame oil
-
2 limes
juiced
-
1 tbsp chilli sauce
-
½ tbsp fish sauce
-
3 pork sausages
-
1 tbsp red Thai curry paste
-
4 spring onions
sliced and shredded
-
½ bunch of coriander
chopped
-
small bunch of mint
leaves picked and torn
-
2 Little Gem lettuces
leaves separated
-
1 small cucumber
cut into matchsticks
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Nutrition: Per serving
- kcal422
- fat34g
- saturates8g
- carbs13g
- sugars7g
- fibre7g
- protein12g
- salt2g
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Method
-
step 1
Mix together 2 tbsp of the sesame oil, the lime juice, chilli sauce and fish sauce. Set aside.
-
step 2
Heat the remaining oil in a wok or non-stick frying pan over a medium heat. Squeeze the sausagemeat out of the skins and into the pan, breaking it up with a wooden spoon, and fry for 5-6 mins, or until golden brown. Stir through the curry paste and fry for 1 min. Mix through half the spring onions and half the herbs.
-
step 3
Arrange the lettuce and cucumber in two bowls, add the sausage mixture and drizzle over the spicy dressing. Finish with the remaining herbs.
RECIPE TIPS
WHAT IS LARB?
Larb is a salad that originates from Laos, often made from minced meat, chilli, fish sauce, lime and herbs and eaten with lettuce leaves.
Recipe from Good Food magazine, November 2019
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A star rating of 5 out of 5.2 ratings
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