eCook Meal
Laos Venison Mince Larb
with roasted aubergine, baby gem lettuce & tamari
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!
Serving guide
Choose your portion size.
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R308.83
for 4 servings · R77.21 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Aubergine needs 1 kgPallada Brinjal Avg 400 g 400 g at R16.00 · 2.5× packsR40.00
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Spring Onions needs 4Lay's Spring Onion & Cheese Chips 36 g R10.99 · whole pack (size can't be divided)R10.99
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Limes needs 2Chilli and Lime Salt 40 g R25.99 · whole pack (size can't be divided)R25.99
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Radish needs 80 gRadish 150 g 150 g at R21.99 · 53% of packR11.73
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Free-range Venison Mince needs 600 gFree Range Extra Lean Venison Mince 500 g 500 g at R83.99 · 1.20× packR100.79
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Baby Gem Lettuce needs 400 gBaby Gem Lettuce R28.99 · whole pack (size can't be divided)R28.99
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Cabbage needs 400 gKuhne Prepared Red Cabbage 680 g 680 g at R72.99 · 59% of packR42.94
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Peanuts needs 40 gBlack Cat Crunchy Peanut Butter 800 g 800 g at R95.99 · 5% of packR4.80
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Fresh Coriander needs 15 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 2% of packR2.47
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Garlic Cloves needs 4Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Fresh Ginger needs 60 gSoya Ginger Chicken Booster Bowl™ 350 g 350 g at R99.99 · 17% of packR17.14
Not in the Woolies basket — source these elsewhere:
- Sweet Chilli Tamari
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, Fresh Coriander, Garlic, Ginger, Lime, Peanuts, Radish, Spring Onion, Sweet Chilli Tamari, Venison Mince
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?
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 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.
What should be prepared from my kitchen to make Laos Venison Mince Larb?
Aubergine, Baby Gem Lettuce, Cabbage, Fresh Coriander, Garlic, Ginger, Lime, Peanuts, Radish, Spring Onion, Sweet Chilli Tamari, Venison Mince
How many calories does Laos Venison Mince Larb have?
476 calories
How much fat content does Laos Venison Mince Larb have?
grams