Chef's Recipes

Prawn and pork larb with fragrant Savoy cabbage salad

Australian Gourmet Traveller recipe for prawn and pork larb with fragrant Savoy cabbage salad by Paul Wilson from Melbourne's Circa restaurant.

Oct 31, 2012 2:23am
By Paul Wilson
  • 30 mins preparation
  • 10 mins cooking plus cooling
  • Serves 4
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Prawn and pork larb with fragrant Savoy cabbage salad
“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.

Notes

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
.

  • Paul Wilson

  • Cuisine:Modern Australian
  • Course:Main
  • Photography: William Meppem
  • Styling: Geraldine Munoz
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  • undefined: Paul Wilson

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