Chicken Larb w/ Boiled Egg

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SERVE FOUR
PREP TIME: 15 MINS
COOK TIME: 10 MINS

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Ingredients

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1 TRAY CHICKEN MINCE

3 GARLIC CLOVES, MINCED

1/2 RED ONION, THINY SLICED

3 SPRING ONION STALKS, DICED

1 RED CHILLI, DE-SEEDED AND FINELY CHOPPED

1 SHALLOT, DICED

1 LARGE CARROT, GRATED

1/2 BUNCH CORIANDER, ROUGHLY CHOPPED

2 TBSP MINT, ROUGHLY CHOPPED

4 RADISHES, THINLY SLICED INTO ROUNDS

ICEBERG LETTUCE HEAD, LEAVES PULLED

1 CUP BEAN SHOOTS

LIME WEDGES, TO SERVE

2 TSP SESAME OIL

SALT & PEPPER, TO TASTE

4 BOILED EGGS, DE-SHELLED AND HALVED

FOR THE DRESSING

JUICE OF 2 LIMES

1 TBSP FISH SAUCE

2 TSP COCONUT SUGAR

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Utensils

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GARLIC MINCER

SHARP KNIVES

SMALL POT

MEDIUM FRY PAN

SMALL RAMEKIN

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Method

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1. IN A SMALL POT, PLACE THE EGGS COVERING WITH WATER. COVER WITH LID, BRINGING TO THE BOIL. REMOVE LID AND TURN HEAT TO LOW, SIMMER FOR 5 MINS OR SO. REMOVE FROM HEAT AND PLACE IN A BOWL WITH COLD WATER. SET ASIDE

2. PREPARE ALL LARB INGREDIENTS. DE-SHELL THE EGGS AND SET ASIDE

3. IN A SMALL BOWL, MIX DRESSING INGREDIENTS TOGETHER

4. IN A FRY PAN OVER MEDIUM HEAT, ADD A SPLASH OF SESAME OIL. ADD CHILLI, GARLIC AND SHALLOT, SAUTÉING FOR 3-4 MINS OR UNTIL FRAGRANT

5. ADD CHICKEN MINCE, COOKING FOR 5-6 MINS OR UNTIL COOKED THROUGH AND GOLDEN

6. REMOVE FROM HEAT. ADD SPRING ONION, RED ONION & DRESSING, MIXING THROUGH. STIR THROUGH CORIANDER AND MINT, SEASONING WITH SALT & PEPPER

7. DIVIDE LETTUCE, CARROT, BEAN SHOOTS AND RADISH BETWEEN BOWLS. ADD SPOONFULS OF LARB MIX. TOP WITH AN EGG PER BOWL, LIME WEDGES AND TORN CORIANDER LEAVES - ENJOY !

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