Chicken Mince Larb Lettuce Cups
A bright, herby chicken mince salad with lime, chilli and toasted rice powder, spooned into crisp lettuce cups.
Raw materials
Cook the mince with very little oil so the dressing stays bright.
Ingredients
Method
To make rice powder, toast raw rice in a dry pan until golden, then grind it fine.
- 01Get set
Take the chicken out of the fridge 15 minutes before cooking. Pat it dry with paper towels. Wash your hands, board and knife after handling raw chicken.
- 02Cook the mince
Heat the oil in a pan on medium-high. Add the mince, water and salt. Break it up and cook for 6 to 8 minutes until no pink remains. Cook until no pink remains and the juices run clear, or 74 °C at the thickest part if you use a thermometer.
- 03Cool slightly
Take the pan off the heat and let the mince cool for 3 minutes so the herbs do not wilt.
- 04Dress
Add the lime juice, soy sauce, sugar, chilli flakes and rice powder. Toss well and taste.
- 05Fold in the herbs
Fold through the shallots, mint, coriander and spring onion.
- 06Serve
Spoon into the lettuce leaves and eat with your hands.
Questions
Can I skip the rice powder?+
You can, but it gives larb its nutty body. Crushed roasted peanuts work as a stand-in.
Can I use mutton or pork instead?+
Yes, but this recipe is built for chicken mince. Cook other mince until fully done.