Turkey Larb with Fresh Asian Salad

Prep: 20 minutes

Cooking: 10 minutes

Serves: 4


  • 500g Steggles Turkey Shortcuts Mince
  • 3 tsp caster sugar
  • Finely grated zest and juice of 2 limes
  • 2 tsp peanut oil
  • 1 tablespoon Gourmet Garden Lemongrass paste
  • 1 red onion, finely sliced
  • 2 cucumbers, halved deseeded and sliced
  • 1 large red chilli, finely sliced lengthwise
  • 1/3 cup mint leaves
  • mignonette or butter lettuce, leaves separated and washed
  • 2 cups cooked Jasmine rice
  • 1/4 cup finely chopped roasted peanuts
  • extra mint leaves for garnish


  1. Combine the sugar and lime zest and juice and stir until sugar is dissolved. Set aside.
  2. Heat the oil in a large wok or non-stick pan over a high heat. Add the oil and the mince. Cook for 6-8 min or until turkey is well cooked, stirring often.
  3. Add lemon grass and half the onion. Cook for a further 1 minute. Remove from the heat and add half the lime juice mixture.
  4. Combine the cucumber, remaining red onion, chilli and mint. Add remaining lime juice mixture. Toss to combine.
  5. Serve individual portions of larb over lettuce leaves with rice on the side. Accompany with prepared salad.
  6. Garnish with chopped peanuts and mint leaves if desired.
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All Steggles chickens are raised in large barns, and free of any added hormones.
Steggles Mar 18, 2018
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