- 500g NZ venison mince
- 2 tbsp Superb Herb lemongrass, finely grated
- 4 Superb Herb makrut lime leaves, thinly sliced
- 1 cup Superb Herb coriander, roughly chopped
- 1 red chili, thinly sliced
- 1 clove garlic, thinly sliced
- 1 lime, juice only
- 3 tbsp brown sugar
- 2 tbsp fish sauce
- 1/2 tsp salt
- 3 tbsp extra virgin peanut oil
- 1 small red onion, chopped
- Lettuce
- Superb Herb Micro radish
- Cucumber
- Superb Herb coriander
- 2 tbsp light brown sugar
- 3 tbsp fresh lime juice
- 1 tbsp fish sauce
- ½ red chili, finely chopped
- Heat peanut oil in a frying pan or wok over medium heat. Add garlic, chili, lemongrass and makrut leaves. When fragrant add venison mince and cook for 7-8 minutes, stirring often to break up the mince with a wooden spatula.
- When the venison is cooked, add brown sugar, salt, fish sauce and lime juice. Cook for 1-2 minutes stirring, then fold in the red onion and coriander. Mix thoroughly.
- Combine all dressing ingredients.
- Arrange green salad ingredients in individual bowls, top venison larb drizzled with the dressing.
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