Little Thai pockets of meatless yumminess.
If you want a bit more crunch, cook your rice the traditional Thai way and toast it before cooking.
Cooking Time (Including Preparation Time): 25 Minutes
Feeds: 4 People
400g Meatless Farm Mince (1 Pack)
Bunch of Mint
Bunch of Coriander
1 Stem of Ginger
2 Tsp Lemongrass Paste
1 Garlic Clove
400g Basmati Rice
1 Red Chilli
2 Baby Gem Lettuce
Drizzle some olive oil in a pan and then crumble in your meat-free mince. Allow this to cook until crispy, stirring occasionally, then remove from the pan into a separate bowl.
Finely dice an onion, then pour some more oil into your pan and whack in the onion cubes. Separate your mint and coriander leaves from their stalks and make sure to save the leaves for later. Chop up the stalks and slice up your garlic and ginger. Next, add the stalks into the pan along with the ginger and your lemongrass paste. Stir roughly, then grate the zest of half a lime in and scatter in your garlic. Continue stirring occasionally.
Add your mince to the pan along with the juice of your lime, and a generous glug of sesame oil. Stir until everything is mixed together completely, then add your cooked rice, mint and coriander leaves, and chilli. Stir and add more even more soy, then remove the larb from the heat.
Top your little gem lettuce leaf with a heaped wooden spoonful of your mixture, then drizzle with lime juice and scatter over more mint and coriander leaves to serve. Season with salt and pepper to taste. Forget the cutlery and get stuck in, MOB!