Fragrant turkey larb
Serves: 2
Prep time: 15 minsTotal time: 
Recipe photograph by Martin Poole
Fragrant turkey larb
Recipe by Cate Dixon
Serves: 2
Prep time: 15 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
500Kcal
Fat
8gr
Saturates
1gr
Carbs
56gr
Sugars
6gr
Fibre
4gr
Protein
49gr
Salt
5gr
Cate Dixon
Cate is a professionally trained chef turned recipe writer and food stylist with a love of vibrant, seasonal and nourishing dishes. When she’s not experimenting in the kitchen, she’s cycling between local markets or tending to her many flowerpots
See more of Cate Dixon’s recipes
Cate Dixon
Cate is a professionally trained chef turned recipe writer and food stylist with a love of vibrant, seasonal and nourishing dishes. When she’s not experimenting in the kitchen, she’s cycling between local markets or tending to her many flowerpots
See more of Cate Dixon’s recipes
Ingredients
- 120g jasmine or basmati rice, rinsed
- 1 tbsp vegetable oil
- 1 x 250g pack turkey breast mince (2% fat)
- 3cm root ginger, finely grated
- 3 spring onions, thinly sliced
- 200g beansprouts, rinsed
- 2-2½ tbsp Thai fish sauce
- ½ small red chilli, deseeded and diced (optional)
- ½ x 30gpack coriander, chopped
- 1 lime
- 1 Little Gem lettuce, leaves separated and washed
Step by step
- Cook the rice according to pack instructions.
- Meanwhile, heat the oil in a large, nonstick wok or frying pan over a high heat. Add the turkey mince and break it up into small clumps with the back of a wooden spoon. Fry for 3-4 minutes until lightly golden and almost fully cooked.
- Reduce the heat to medium and add the ginger, spring onions, beansprouts, 2 tablespoons of fish sauce, the chilli and half the coriander and fry for a further 3-5 minutes until fragrant and the turkey is fully cooked and piping hot. Remove from the heat and mix in the zest and juice of half the lime, adding more fish sauce if needed. Cut the remaining lime half into wedges.
- Divide the rice between the lettuce leaf cups, top with the turkey mixture and serve sprinkled with the remaining coriander and the lime wedges for squeezing over.
