Cook time: 30 min
Yield: 4
Ingredients: 1 lemongrass stalk; 2 garlic cloves; 4cm piece ginger; 60ml (¼ cup) vegetable oil; 500g lamb mince; 40ml (2 tbsp) fish sauce; 1 tbsp brown sugar; 2 makrut lime leaves, shredded; juice of 1 lime; 100g rice vermicelli noodles; 1 long red chilli, thinly sliced; 1 large handful Thai basil leaves; 1 lime, cut into wedges, to serve

Details werden geladen...

https://www.theage.com.au/goodfood/recipes/turn-humble-lamb-mince-into-a-spicy-herb-packed-thai-inspired-feast-20260820-p60q13.html?ref=rss&utm_medium=rss&utm_source=rss_feed

Turn humble lamb mince into a spicy, herb-packed Thai-inspired feast

Sizzle up a fast, fragrant dinner packed with garlic, ginger and zesty herbs, then top with flash-fried vermicelli for maximum crunch.

Rezept

Quick & easy

Kochzeit ca. 30 Minuten

Zutaten:

1 lemongrass stalk
2 garlic cloves
4cm piece ginger
60ml (¼ cup) vegetable oil
500g lamb mince
40ml (2 tbsp) fish sauce
1 tbsp brown sugar
2 makrut lime leaves, shredded
juice of 1 lime
100g rice vermicelli noodles
1 long red chilli, thinly sliced
1 large handful Thai basil leaves
1 lime, cut into wedges, to serve

Arbeitsschritte:

Finely chop the white part of the lemongrass. Place the lemongrass, garlic and ginger in a small food processor and process until finely chopped.
Heat 2 teaspoons of vegetable oil in a wok over high heat. Add the lamb mince and cook, breaking up the mince with a wooden spoon, for 6 minutes or until golden.
Add the lemongrass, garlic and ginger mixture to the pan and cook, tossing for 4 minutes or until fragrant. Add the fish sauce, brown sugar, shredded makrut lime leaves and lime juice, then toss to coat. Season with pepper.
Heat the remaining vegetable oil in a large frying pan over high heat. Roughly break up the rice vermicelli noodles. Working in batches, add the noodles to the pan and cook, turning for 1 minute or until puffed. Remove with tongs and drain on paper towel.
Spoon the larb over the crisp noodles, garnish with chilli and Thai basil leaves, and serve with lime wedges.