Name: Prawn and pork larb with fragrant Savoy cabbage salad
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4
Ingredients: 1 tbsp peanut oil; 150 gm minced pork; 1 garlic clove, finely chopped; 2 snake beans, thinly sliced; 25 gm ginger, finely chopped (5cm piece); 1 lemongrass stalk, finely chopped; 7 kaffir lime leaves, finely chopped; 2 birdseye chillies, finely chopped; 150 gm uncooked prawns, finely chopped; 1½ cups coriander, finely chopped (loosely packed); Flesh from 2 finger limes (see note); 50 gm fried shallots (see note); To serve: small iceberg lettuce leaves; Chilli dressing; 30 gm caster sugar; 1½ tbsp fish sauce; Finely grated rind and juice of 4 limes; 1 birdseye chilli, finely chopped; Savoy cabbage salad; 25 gm roasted jasmine rice (see note); 250 gm Savoy cabbage (about 1/3), thinly sliced on a mandolin; 1 Spanish onion, thinly sliced on a mandolin; 1 cup each Thai basil, mint, coriander and purple basil

“I’d love to try making the prawn and pork larb with cabbage salad from Paul Wilson and his team at Circa. Would you request the recipe?”

Nat Keller, Melbourne, Vic

To request a recipe, write to Fare Exchange, , GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.

Ingredients

1 tbsp peanut oil

150 gm minced pork

1 garlic clove, finely chopped

2 snake beans, thinly sliced

25 gm ginger, finely chopped (5cm piece)

1 lemongrass stalk, finely chopped

7 kaffir lime leaves, finely chopped

2 birdseye chillies, finely chopped

150 gm uncooked prawns, finely chopped

1½ cups coriander, finely chopped (loosely packed)

Flesh from 2 finger limes (see note)

50 gm fried shallots (see note)

To serve: small iceberg lettuce leaves

Chilli dressing

30 gm caster sugar

1½ tbsp fish sauce

Finely grated rind and juice of 4 limes

1 birdseye chilli, finely chopped

Savoy cabbage salad

25 gm roasted jasmine rice (see note)

250 gm Savoy cabbage (about 1/3), thinly sliced on a mandolin

1 Spanish onion, thinly sliced on a mandolin

1 cup each Thai basil, mint, coriander and purple basil

Method

Main

1.For chilli dressing, stir sugar and fish sauce in a small saucepan over low heat to dissolve sugar, remove from heat, cool and add remaining ingredients. Set aside.

2.For Savoy cabbage salad, combine ingredients in a large bowl and set aside. Just before serving, add one-quarter of the chilli dressing and toss to combine.

3.Heat peanut oil in a frying pan over high heat, add pork, stir-fry until sealed (3-4 minutes). Add garlic, snake beans, ginger, lemongrass, kaffir lime and chilli, stir to combine, add prawn and stir-fry until just cooked (1-2 minutes). Add coriander and remaining dressing, stir to combine. Top with finger lime flesh and fried shallots and serve with Savoy cabbage salad and lettuce for wrapping.

Finger limes are available from select greengrocers. If they’re unavailable, substitute limes. Fried shallots and roasted rice are available from Asian grocers.
This recipe is from the November 2012 issue of
.
Notes

Paul Wilson

Styling by Geraldine Muñoz

Ingredients

Method

Main

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