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Turkey larb bowls

3 turkey larb bowls

Turkey larb bowls

Name: Turkey larb bowls
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4
Ingredients: 1 small red onion finely sliced; 3 tbsp rice wine vinegar; pinch of sugar; 300g sticky white rice; 1 tbsp sunflower oil; 1 tsp sesame oil; 4 garlic cloves crushed; 3 banana shallots finely sliced; 1 lemongrass stalk outer leaves removed and finely chopped; 1-2 bird's-eye chillies to taste (deseeded if you prefer less heat), finely chopped; 400g leftover turkey shredded; 2 tbsp dark soy sauce; 2 tsp fish sauce; 1 tbsp light brown soft sugar; 1 lime juiced; 1 Little Gem lettuce roughly chopped; ½ cucumber halved and sliced; 5g coriander finely chopped; 5g mint leaves finely chopped

Good Food team

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Serves 4

Easy

Prep: 25 mins

Cook: 20 mins

A star rating of 4.8 out of 5.4 ratingsRate

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Use up leftover Christmas turkey in this dish. After all the feasting, something crunchy and fresh with a little heat is just the ticket for Boxing Day

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Ingredients

Nutrition

Units:

MetricUS

1 small red onion

finely sliced
3 tbsp rice wine vinegar
pinch of sugar
300g sticky white rice
1 tbsp sunflower oil
1 tsp sesame oil
4 garlic cloves

crushed
3 banana shallots

finely sliced
1 lemongrass stalk

outer leaves removed and finely chopped
1-2 bird's-eye chillies

to taste (deseeded if you prefer less heat), finely chopped
400g leftover turkey

shredded
2 tbsp dark soy sauce
2 tsp fish sauce
1 tbsp light brown soft sugar
1 lime

juiced

To serve

1 Little Gem lettuce

roughly chopped
½ cucumber

halved and sliced
5g coriander

finely chopped
5g mint leaves

finely chopped

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Nutrition: Per serving

kcal584
fat13g
saturates3g
carbs82g
sugars12g
fibre1g
protein34g
salt2g

Method

step 1

Combine the onion, vinegar, sugar and a pinch of salt in a small non-reactive bowl and set aside.
step 2

Rinse and cook the rice following pack instructions. Heat both oils in a deep frying pan over a medium-high heat and cook the garlic, shallots, lemongrass, chilli and turkey for 2 mins, stirring frequently until fragrant and sizzling. Stir through the soy, fish sauce, brown sugar, lime juice and 1 tbsp water. Bring to a simmer and cook for 5 mins until the sauce is reduced and sticky, and the turkey is piping hot. Season to taste, adding a little more soy, sugar or lime juice, if you like – you want a balance of hot, sour, sweet and salty.
step 3

Spoon the sticky rice into bowls and spoon over the larb. Top with the pink pickled onions from step 1, the lettuce and cucumber, then scatter over the coriander and mint.

Recipe from Good Food magazine, December 2023

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A star rating of 4.8 out of 5.4 ratings

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