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Meadow Mushrooms Big Blend Thai Larb Salad (Pork Mince)

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Ingredients

2 tbsp Thai sticky or jasmine rice
2 tbsp peanut oil
500g (250g of each) 50/50 Meadow Mushrooms and pork mince blend
3 Shallots or (1 red onion, finely sliced)
1 large red chill, finely sliced
2 tsp finely chopped lemon grass, tender part only
1 tsp sugar
3 tbsp fish sauce
3 tbsp Lime (or lemon) juice
¼ - ½ tsp minced chilli or chilli flakes, optiona
4 spring onions, finely chopped
1 cup coriander leaves
1/2 cup mint leaves
1/2 cup Thai basil or Italian basil leaves
iceberg lettuce, carrot, cucumber, radish, limes and rice to serve

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Meadow Mushrooms Big Blend Thai Larb Salad (Pork Mince)

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Ingredients

Directions

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Steps

1
Done

To make the ground toasted rice, put the rice in a wok and toast over a low/ medium heat for about 10 minutes, tossing regularly until golden. Place in a mortar or spice grinder and grind to a powder.

2
Done

Heat the oil in the wok over a high heat and cook the mushroom and mince blend, breaking up until dry and cooked through, it will take about 5 minutes.

3
Done

Turn off the heat and stir in the shallots or onion, chilli, lemon grass, sugar, fish sauce, lime juice and add minced or chilli flakes to taste if you like a hot larb and toss well. Leave to cool to room temperature.

4
Done

Prior to serving, add one tablespoon of the ground rice, the spring onion, coriander, mint and basil and toss well.

5
Done

Serve with a selection of iceberg lettuce, carrot, cucumber, radish, extra lime and sticky or jasmine rice and sprinkle with remaining ground rice.
Alternate serving suggestion - Thai Noodle Salad
Toss the larb with a selection of fresh salad vegetables, and cooked and cooled rice noodles.

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