The finished recipe. Turkey Larb with Rice and HerbsIngredients 1 to 6. 150 g Turkey breast mince, 2% fat (Weighed raw. Thigh mince at 7% fat adds about 20 kcal per 100 g.). 90 g Cooked white rice (Cooked weight. About 50 g of dry rice becomes 130 g cooked.). 1 tsp (5 g) Basmati rice (Toasted and ground. Sounds fussy, takes three minutes, and is the thing that makes larb taste like larb. Dry weight, before cooking.). 60 g Little gem lettuce. 40 g Red onion. 80 g CucumberIngredients 7 to 12. 2 tsp (10 g) Fish sauce. Juice of a lime Lime juice. Half a tsp, or more Chilli flakes. A big handful, torn Fresh mint. A handful Fresh coriander. 2 sprays Olive oil spray (Counted at a quarter of a gram per spray, which is what the nozzle on most bottles delivers. Four sprays is 9 kcal.)Step 1. Toast the dry rice in a small dry pan, shaking, until it is deep gold and smells nutty, about three minutes. Grind it in a pestle and mortar or under the end of a rolling pin.Step 2. Cook the mince in a sprayed pan over a medium heat with a splash of water, breaking it up finely, until it is cooked through and the water has gone, about six minutes. Do not brown it.Step 3. Off the heat, stir in the fish sauce, lime juice, chilli flakes, the thinly sliced onion and the ground rice. Taste: it should be sour first, then salty, then hot.Step 4. Let it cool for two minutes, then fold in the herbs. Serve over the rice with the lettuce leaves and cucumber alongside.
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