Larb Lettuce Wraps Recipe Kit

2 x Fragrant paste, 2 x Fish Sauce

• 2 little gem lettuces
• 500g mince (plant based/pork/turkey)
• 1tsp honey
• 1tbs vegetable/olive/rapeseed Oil
• 2 red chillies
• 4 spring onions
• 25g fresh mint
• 25g fresh Thai basil
• 25g fresh coriander

1. Break of the leaves of the gem lettuces and wash and then dry.
2. Roughly chop the mint, Thai basil and Coriander.
3. Trim and slice the spring onions.
4. Deseed 2 chillies and then finely chop one and thinly slice the other.
5. In a small mixing bowl mix together 2 x fish sauce with 1tsp honey.
6. Heat the oil in a wok or large frying pan over a medium heat and stir fry the chopped chilli for 1 min.
7. Increase to a high heat, then add the mince, and 2 x fragrant paste and stir fry for 5 mins or until the meat is opaque.
8. Pour in two thirds of the dressing and continue to cook for another 2 - 3 mins until the liquid has evaporated.
9. Allow to cool, then stir through the remaining dressing, spring onions and the chopped herbs.
10. Spoon the Larb into the lettuce leaves, and sprinkle on the sliced chillies and serve.

Fragrant Paste (Lemongrass purée, Kaffir lime purée, Ginger purée, Galangal milled, Citric acid, Potassium sorbate, Ascorbic acid, Water). Fish Sauce (Anchovy extract (66% w/w), Salt (29% w/w), Sugar (5% w/w) contains FISH).

This recipe kit has a shelf life of 12 months. Store unopened in a cool, dry place.

A list of all allergens is clearly labelled in the box. All of our food is packaged in the same place so may contain: gluten, eggs, nuts, soya, milk, celery, fish, mustard or sesame and may not be suitable for small children.