CHICKEN AND BACON “LARB”

The other night I felt like wraps, but obviously without the carbs. So I decided to have to make the pork larb from Real Meal Revolution, except I changed the recipe a LOT as I didn’t have everything they mentioned on hand. Here is my version. (to be honest, I then bastardised the asian inspiration and added fresh avo and grated cheese to the wraps – it was so pleasing!)

WINNER BANTING

Ingredients

  • 2 chicken breast, chopped into small pieces
  • 4 rashers of bacon (I used streaky)
  • 1T duck fat (Algin Free Range chicken has opened up a factory shop in Retreat at the Builders Warehouse centre – it’s epic)
  • 1t mixed spice
  • 1/2c lemon juice
  • 1/2 cup fish sauce
  • 1t (or more) chilli sauce
  • 1t ginger
  • 1t garlic
  • small handful of coriander
  • small handful of mint
  • 6 big lettuce leaves

Directions

  • Fry the rashers in a medium hot pan
  • Remove and set aside once crispy
  • Melt the duck fat in the pan and add the chicken
  • Fry quickly until just cooked
  • Add the garlic, ginger, chilli and mixed spice and fry for another minute
  • Add the 1/2 the lemon juice and 1/2 the fish sauce, stir well
  • Stir through the fresh herbs (leave a little out for the sauce)
  • In a small bowl, mix the remaining fish sauce and lemon juice, stir in a bit of chilli and a little bit of the herbs
  • Using the lettuce leaves as wraps, make your own and dunk into the sauce!
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