Larb is a popular meaty salad dish in Laos. Here we’ve packed baby gem lettuce leaves with rich & earthy venison mince & roasted aubergine, and brightened it up with some fresh flavours!
Laos Venison Mince Larb
Laos Venison Mince Larb
with roasted aubergine, baby gem lettuce & tamari
Hands on Time: 15 - 30 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Aubergine
- Baby Gem Lettuce
- Cabbage
- Free-range Venison Mince
- Fresh Coriander
- Fresh Ginger
- Garlic Clove
- Garlic Cloves
- Lime
- Limes
- Peanuts
- Radish
- Spring Onion
- Spring Onions
- Sweet Chilli Tamari
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
ROASTED AUBS
Preheat the oven to 220°C. Spread out the Aubergine chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until softened, shifting halfway.
TOASTY Peanuts
Place the Peanuts in a nonstick pan or wok over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
LEKKER LARB
When the Aubergine has 10 minutes remaining, return the pan or wok to a medium-high heat with a generous glug of oil. When hot, fry the grated ginger, the grated garlic, and the spring onion whites for 1 minute until fragrant and turning golden, shifting frequently. Add the mince and fry for 3-4 minutes, breaking it up as it cooks, until browned. Add ½ the Sweet Chilli Tamari, the juice of 1 lime wedge and the shredded cabbage. Fry for about 1-2 minutes until beginning to caramelise. On completion, taste to test and season. Remove from the heat and stir through ½ the chopped coriander and the roasted aubergine.
FILL ‘ER UP
Pile a spoonful of larb into each lettuce leaf and drizzle over the remaining Sweet Chilli Tamari. Sprinkle with the chopped Peanuts, spring onion greens, lime zest, and remaining coriander. Garnish with the radish slices. Serve with the remaining lime wedges. Forget the cutlery and feast!
ROASTED AUBS
Preheat the oven to 220°C. Spread out the Aubergine chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until softened, shifting halfway.
TOASTY Peanuts
Place the Peanuts in a nonstick pan or wok over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
LEKKER LARB
When the Aubergine has 10 minutes remaining, return the pan or wok to a medium-high heat with a generous glug of oil. When hot, fry the grated ginger, the grated garlic, and the spring onion whites for 1 minute until fragrant and turning golden, shifting frequently. Add the mince and fry for 4-5 minutes, breaking it up as it cooks, until browned. Add ½ the Sweet Chilli Tamari, the juice of 2 lime wedges and the shredded cabbage. Fry for about 1-2 minutes until beginning to caramelise. On completion, taste to test and season. Remove from the heat and stir through ½ the chopped coriander and the roasted aubergine.
FILL ‘ER UP
Pile a spoonful of larb into each lettuce leaf and drizzle over the remaining Sweet Chilli Tamari. Sprinkle with the chopped Peanuts, spring onion greens, lime zest, and remaining coriander. Garnish with the radish slices. Serve with the remaining lime wedges. Forget the cutlery and feast!
ROASTED AUBS
Preheat the oven to 220°C. Spread out the Aubergine chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until softened, shifting halfway.
TOASTY Peanuts
Place the Peanuts in a large, nonstick pan or wok over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
LEKKER LARB
When the Aubergine has 10 minutes remaining, return the pan or wok to a medium-high heat with a generous glug of oil. When hot, fry the grated ginger, the grated garlic, and the spring onion whites for 1 minute until fragrant and turning golden, shifting frequently. Add the mince and fry for 5-6 minutes, breaking it up as it cooks, until browned. Add ½ the Sweet Chilli Tamari, the juice of 3 lime wedges and the shredded cabbage. Fry for about 1-2 minutes until beginning to caramelise. On completion, taste to test and season. Remove from the heat and stir through ½ the chopped coriander and the roasted aubergine.
FILL ‘ER UP
Pile a spoonful of larb into each lettuce leaf and drizzle over the remaining Sweet Chilli Tamari. Sprinkle with the chopped Peanuts, spring onion greens, lime zest, and remaining coriander. Garnish with the radish slices. Serve with the remaining lime wedges. Forget the cutlery and feast!
ROASTED AUBS
Preheat the oven to 220°C. Spread out the Aubergine chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until softened, shifting halfway.
TOASTY Peanuts
Place the Peanuts in a large, nonstick pan or wok over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
LEKKER LARB
When the Aubergine has 10 minutes remaining, return the pan or wok to a medium-high heat with a generous glug of oil. When hot, fry the grated ginger, the grated garlic, and the spring onion whites for 1 minute until fragrant and turning golden, shifting frequently. Add the mince and fry for 5-6 minutes, breaking it up as it cooks, until browned. Add ½ the Sweet Chilli Tamari, the juice of 4 lime wedges and the shredded cabbage. Fry for about 1-2 minutes until beginning to caramelise. On completion, taste to test and season. Remove from the heat and stir through ½ the chopped coriander and the roasted aubergine.
FILL ‘ER UP
Pile a spoonful of larb into each lettuce leaf and drizzle over the remaining Sweet Chilli Tamari. Sprinkle with the chopped Peanuts, spring onion greens, lime zest, and remaining coriander. Garnish with the radish slices. Serve with the remaining lime wedges. Forget the cutlery and feast!
Frequently Asked Questions
What is the preparation time for Laos Venison Mince Larb?
The preparation time for Laos Venison Mince Larb with roasted aubergine, baby gem lettuce & tamari is between 15 and 30 minutes.
What is the total time required to make Laos Venison Mince Larb with roasted aubergine, baby gem lettuce & tamari?
The total time required to make Laos Venison Mince Larb with roasted aubergine, baby gem lettuce & tamari is between 40 and 55 minutes.
How many servings does Laos Venison Mince Larb provide?
4 servings
What are the main ingredients in Laos Venison Mince Larb?
Aubergine, Baby Gem Lettuce, Cabbage, Free-range Venison Mince, Fresh Coriander, Fresh Ginger, Garlic Clove, Garlic Cloves, Lime, Limes, Peanuts, Radish, Spring Onion, Spring Onions, Sweet Chilli Tamari
What is the nutritional information of Laos Venison Mince Larb?
Calories: 476, Carbs: 33 grams, Fat: grams, Protein: 57.6 grams, Sugar: 16.9 grams, Salt: 10 grams
How do I prepare Laos Venison Mince Larb?
FILL ‘ER UP: Pile a spoonful of larb into each lettuce leaf and drizzle over the remaining Sweet Chilli Tamari. Sprinkle with the chopped peanuts, spring onion greens, lime zest, and remaining coriander. Garnish with the radish slices. Serve with the remaining lime wedges. Forget the cutlery and feast! TOASTY PEANUTS: Place the peanuts in a nonstick pan or wok over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle. ROASTED AUBS: Preheat the oven to 220°C. Spread out the aubergine chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until softened, shifting halfway. LEKKER LARB: When the aubergine has 10 minutes remaining, return the pan or wok to a medium-high heat with a generous glug of oil. When hot, fry the grated ginger, the grated garlic, and the spring onion whites for 1 minute until fragrant and turning golden, shifting frequently. Add the mince and fry for 4-5 minutes, breaking it up as it cooks, until browned. Add ½ the Sweet Chilli Tamari, the juice of 2 lime wedges and the shredded cabbage. Fry for about 1-2 minutes until beginning to caramelise. On completion, taste to test and season. Remove from the heat and stir through ½ the chopped coriander and the roasted aubergine.
What should be prepared from my kitchen to make Laos Venison Mince Larb?
Aubergine, Baby Gem Lettuce, Cabbage, Free-range Venison Mince, Fresh Coriander, Fresh Ginger, Garlic Clove, Garlic Cloves, Lime, Limes, Peanuts, Radish, Spring Onion, Spring Onions, Sweet Chilli Tamari
How many calories does Laos Venison Mince Larb have?
476 calories
How much fat content does Laos Venison Mince Larb have?
grams
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