Easy pork and prawn larb
11
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Mix things up with this easy, flavoursome dinner
Ingredients
Peanut oil
1 tbs
Garlic
2 clove(s), crushed
Fresh lemongrass
2 tsp, finely chopped
Fresh ginger
2 tsp, finely grated
Pork mince, raw
500 g
Raw peeled prawns
100 g, chopped
Pineapple
150 g
Green shallot(s)
3 individual, thinly sliced
Brown sugar
2 tbs
Fish sauce
2 tbs
Chicken stock
½ cup(s), (125ml)
Fresh basil
½ cup(s), (thai basil)
Iceberg lettuce
3 cup(s), shredded, shredded
Instructions
1
Heat a wok over medium-high heat. Add oil and heat for 10 seconds. Stir-fry garlic, lemongrass and ginger for 30 seconds. Add pork and prawns and stir-fry, breaking up any lumps, for 5 minutes or until pork has browned and prawns have just changed colour.
2
Add pineapple, sliced shallots, brown sugar, fish sauce and stock and bring to the boil. Reduce heat and simmer for 6–8 minutes or until liquid has evaporated.
3
Add basil and toss to combine. Serve larb with shredded shallots and lettuce.
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