Name: Turkey larb with sour cherries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 1 tablespoon peanut oil; 600 gram (1¼ pounds) minced (ground) turkey; 2 clove garlic, crushed; 2 centimetre (¾ inch) piece fresh ginger (10g), grated; 1 fresh long red chilli, chopped finely; 2 tablespoon light brown sugar; 1 tablespoon fish sauce; 1 tablespoon japanese soy sauce; 2 tablespoon morello sour cherry syrup; 1 cup (200g) drained, seeded bottled morello sour cherries; 1 cup loosely packed fresh coriander leaves (cilantro); 8 medium cos lettuce leaves; 1/2 cup (40g) bean sprouts

Turkey larb with sour cherries

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Serves 4

Prep

15M

Cook

30M

Total

45M

Ingredients

1 tablespoon peanut oil

600 gram (1¼ pounds) minced (ground) turkey

2 clove garlic, crushed

2 centimetre (¾ inch) piece fresh ginger (10g), grated

1 fresh long red chilli, chopped finely

2 tablespoon light brown sugar

1 tablespoon fish sauce

1 tablespoon japanese soy sauce

2 tablespoon morello sour cherry syrup

1 cup (200g) drained, seeded bottled morello sour cherries

1 cup loosely packed fresh coriander leaves (cilantro)

8 medium cos lettuce leaves

1/2 cup (40g) bean sprouts

Method

1.Heat oil in wok; stir-fry turkey, garlic, ginger and chilli until turkey changes colour. Remove from wok.

2.Add sugar, sauces and cherry syrup; bring to the boil. Reduce heat; simmer, uncovered, 2 minutes. Return turkey mixture to wok; cook, uncovered, about 2 minutes or until larb mixture is slightly dry and sticky. Add cherries; stir until hot. Remove from heat; stir in coriander.

3.Divide larb mixture among lettuce leaves; sprinkle with sprouts.

Drain the morello sour cherries and reserve the syrup for use in the recipe.
Note

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