Turkey larb bowls

• red onion↗1 small

  finely sliced

• rice wine vinegar↗3 tbsp tbsp
• sugar↗pinch of pinch of
• sticky white rice↗300g g
• sunflower oil↗1 tbsp tbsp
• sesame oil↗1 tsp tsp
• garlic cloves↗4

  crushed

• banana shallots↗3

  finely sliced

• lemongrass stalk1

  outer leaves removed and finely chopped

• bird's-eye chillies↗1-2

  to taste (deseeded if you prefer less heat), finely chopped

• leftover turkey400g g

  shredded

• dark soy sauce↗2 tbsp tbsp
• fish sauce↗2 tsp tsp
• light brown soft sugar↗1 tbsp tbsp
• lime↗1

  juiced

• Little Gem lettuce↗1

  roughly chopped

• cucumber↗½

  halved and sliced

• coriander5g

  finely chopped

• mint leaves↗5g

  finely chopped

Step-by-step instructions

1. 1

   Combine the onion, vinegar, sugar and a pinch of salt in a small non-reactive bowl and set aside.

2. 2

   Rinse and cook the rice following pack instructions. Heat both oils in a deep frying pan over a medium-high heat and cook the garlic, shallots, lemongrass, chilli and turkey for 2 mins, stirring frequently until fragrant and sizzling. Stir through the soy, fish sauce, brown sugar, lime juice and 1 tbsp water. Bring to a simmer and cook for 5 mins until the sauce is reduced and sticky, and the turkey is piping hot. Season to taste, adding a little more soy, sugar or lime juice, if you like – you want a balance of hot, sour, sweet and salty.

3. 3

   Spoon the sticky rice into bowls and spoon over the larb. Top with the pink pickled onions from step 1, the lettuce and cucumber, then scatter over the coriander and mint.