Prawn and pork larb with fragrant Savoy cabbage salad


  • Serves 4 people

  • 1 tbsp peanut oil
  • 150 gm minced pork
  • 1 garlic clove, finely chopped
  • 2 snake beans, thinly sliced
  • 25 gm (5cm piece) ginger, finely chopped
  • 1 lemongrass stalk, finely chopped
  • 7 kaffir lime leaves, finely chopped
  • 2 birdseye chillies, finely chopped
  • 150 gm uncooked prawns, finely chopped
  • 1½ cups (loosely packed) coriander, finely chopped
  • Flesh from 2 finger limes (see note)
  • 50 gm fried shallots (see note)
  • To serve: small iceberg lettuce leaves
  • Chilli dressing
  • 30 gm caster sugar
  • 1½ tbsp fish sauce
  • Finely grated rind and juice of 4 limes
  • 1 birdseye chilli, finely chopped
  • Savoy cabbage salad
  • 25 gm roasted jasmine rice (see note)
  • 250 gm Savoy cabbage (about 1/3), thinly sliced on a mandolin
  • 1 Spanish onion, thinly sliced on a mandolin
  • 1 cup each Thai basil, mint, coriander and purple basil
01   For chilli dressing, stir sugar and fish sauce in a small saucepan over low heat to dissolve sugar, remove from heat, cool and add remaining ingredients. Set aside.
02   For Savoy cabbage salad, combine ingredients in a large bowl and set aside. Just before serving, add one-quarter of the chilli dressing and toss to combine.
03   Heat peanut oil in a frying pan over high heat, add pork, stir-fry until sealed (3-4 minutes). Add garlic, snake beans, ginger, lemongrass, kaffir lime and chilli, stir to combine, add prawn and stir-fry until just cooked (1-2 minutes). Add coriander and remaining dressing, stir to combine. Top with finger lime flesh and fried shallots and serve with Savoy cabbage salad and lettuce for wrapping.
Note Finger limes are available from select greengrocers. If they’re unavailable, substitute limes. Fried shallots and roasted rice are available from Asian grocers.

This recipe is from the November 2012 issue of Australian Gourmet Traveller.
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