W3 Club is currently closed due to the government guidance on Covid-19
Chicken Larb salad – Serves 4
For the chicken mince:
3 tbsp coconut oil
1 stem lemongrass, finely diced
1 long red chilli, finely diced
2 tbsp finely diced fresh coriander stems
3-4 kaffir limes leaves (optional)
Thumb-sized pieces of ginger, diced
500g chicken mince (or turkey mince for healthier option)
2 garlic cloves, finely diced
1 tsp grated lime zest
3 tbsp fish sauce
1 tbsp soy sauce
Juice of 1/2 lime
Pinch of salt
For the salad:
30g raw cashews
1/4 large red cabbage, shredded
1 large carrot, grated
1/2 Spanish onion, thinly sliced
2 tbsp fresh coriander leaves
Handful of fresh herbs
1 chopped, fresh shallot
For the dressing:
2 tbsp extra-virgin olive oil
1 tsp grated brown sugar or honey
3 tbsp lime juice
1 1/2 tbsp fish sauce
1 small red chilli, finely diced
1 tsp sesame oil
Heat the coconut oil in a large frying pan or wok until it’s sizzling hot.
Add lemongrass, chilli, coriander stems, kaffir lime leaves and ginger, and stir-fry for a minute until fragrant.
Add chicken mince, garlic and lime zest. Stir and break apart the mince until separated into small chunks. Cook for 2-3 minutes until mince has changed colour to white.
Add fish sauce, soy sauce, lime juice and sea salt. Stir through and cook for a further 5 mins.
Meanwhile, toast cashew nuts for 2-3 mins. Remove and use a mortar and pestle to grind to small crumbs. Add coconut flakes to the same frying pan and cook for a minute stirring constantly, until toasted and golden brown. Set aside.
Combine the remaining salad ingredients in a mixing bowl. Whisk together with the dressing.
Add cooked chicken to the salad and mix together with the dressing. Top with toasted cashew nuts, toasted coconut flakes and fried shallot.