Is it a salad? Is it a wrap? No. It’s larb, and it’s here to make your lunchtime tastier. This is a brilliant healthy-but-tasty finger-food meal for when you have friends over and want to put something fun and informal in the middle of the table for everyone to dig into. Great texture, great colour and great taste. What’s not to love?
Ingredients
- 2 x 400g tins jackfruit
- 1 lemongrass stalk
- 1 garlic clove
- 2.5cm piece fresh ginger
- 2-3 red chillies
- 10g fresh coriander
- 10g fresh mint
- 50g salted peanuts
- 2 baby gem lettuces
- 1 tbsp groundnut oil
For the dressing
- 2 limes
- 1 banana shallot
- 1 tbsp light soy sauce
- 1 tbsp sweet chilli sauce
Preheat the oven to 200°C. Line a baking tray.
Drain and rinse the jackfruit, then pat dry with the clean tea towel. Spread out on the lined baking tray and roast in the hot oven for 20 minutes. Use two forks to pull apart and shred the jackfruit.
Meanwhile, prepare the remaining ingredients. Trim the lemongrass stalk, strip the bark and slice finely. Peel and finely grate the garlic and ginger. Finely slice the chillies. Pick the coriander leaves and finely slice the stems. Pick the mint leaves. Break the peanuts up in the pestle and mortar. Cutaway the stems of the lettuce, pull apart the larger leaves and rinse under cold water. Halve the limes for the dressing, peel the shallot, cut it in half and finely slice it lengthways.
Warm the oil in the wok over a medium-high heat. Add the jackfruit and stir for 3-4 minutes. Add the lemongrass, garlic, ginger, two of the chillies and the coriander stems. Stir for 2 minutes. Turn the heat down to very low to keep warm, stirring occasionally to make sure it doesn’t catch.
Make the dressing
Squeeze the lime juice into a bowl. Add the sliced shallot and squash it slightly to break it down a little. Add the soy sauce and sweet chilli and stir to combine
Spoon the jackfruit mixture into the lettuce leaves, drizzle over the dressing, garnish with the fresh coriander, mint leaves, broken peanuts and a few slices of chilli if you like it extra kicky! Serve immediately.
Serves: 4 (as a lunch or starter)
Recipe extracted from
BOSH! On A Budget by Henry Firth and Ian Theasby
RRP $39.99, HarperCollins
