Quick Sausage Larb

• sesame oil↗3 tbsp tbsp
• limes↗2

  juiced

• chili sauce↗1 tbsp tbsp
• fish sauce↗½ tbsp tbsp
• pork sausages↗3
• red Thai curry paste↗1 tbsp tbsp
• green onion↗4

  sliced and minced

• cilantro↗½ bunch of

  chopped

• mint↗small bunch of

  leaves gathered and torn

• Little Gem lettuce leaves↗2

  leaves separated

• small cucumber1

  julienned

Step-by-step instructions

1. 1

   Mix 2 tbsp sesame oil, lime juice, chili sauce and fish sauce. Set aside.

2. 2

   Heat the remaining oil in a wok or non‑stick pan over medium heat. Push the sausage meat out of its casing into the pan, breaking it up with a wooden spoon, and fry for 5‑6 minutes until golden. Add the red Thai curry paste and fry for another 1 minute. Add half of the green onions and half of the herbs and stir.

3. 3

   Arrange Little Gem lettuce leaves and the cucumber in two bowls, add the sausage mixture and drizzle with the hot sauce. Garnish with the remaining herbs.