What are the main ingredients in Laos Venison Mince Larb?

Oil (cooking, olive or coconut), Salt & Pepper, Water

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?

Oil (cooking, olive or coconut), Salt & Pepper, Water

Laos Venison Mince Larb

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

with roasted aubergine, baby gem lettuce & tamari

Hands on Time: 15 - 30 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

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

Serves 1

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!

Aubergine - 250g
Peanuts - 10g
Fresh Ginger - 15g
Garlic Clove - 1
Spring Onion - 1
Free-range Venison Mince - 150g
Sweet Chilli Tamari - 80ml
Lime - 1
Cabbage - 100g
Fresh Coriander - 4g
Baby Gem Lettuce - 100g
Radish - 20g

Download the Recipe

Serves 2

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!

Aubergine - 500g
Peanuts - 20g
Fresh Ginger - 30g
Garlic Cloves - 2
Spring Onions - 2
Free-range Venison Mince - 300g
Sweet Chilli Tamari - 155ml
Lime - 1
Cabbage - 200g
Fresh Coriander - 8g
Baby Gem Lettuce - 200g
Radish - 40g

Download the Recipe

Serves 3

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!

Aubergine - 750g
Peanuts - 30g
Fresh Ginger - 45g
Garlic Cloves - 3
Spring Onions - 3
Free-range Venison Mince - 450g
Sweet Chilli Tamari - 215ml
Limes - 2
Cabbage - 300g
Fresh Coriander - 12g
Baby Gem Lettuce - 300g
Radish - 60g

Download the Recipe

Serves 4

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!