Name: Turkey larb bowls
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4
Ingredients: 1 small red onion finely sliced; 3 tbsp rice wine vinegar; pinch of sugar; 300g sticky white rice; 1 tbsp sunflower oil; 1 tsp sesame oil; 4 garlic cloves crushed; 3 banana shallots finely sliced; 1 lemongrass stalk outer leaves removed and finely chopped; 1-2 bird's-eye chillies to taste (deseeded if you prefer less heat), finely chopped; 400g leftover turkey shredded; 2 tbsp dark soy sauce; 2 tsp fish sauce; 1 tbsp light brown soft sugar; 1 lime juiced; 1 Little Gem lettuce roughly chopped; ½ cucumber halved and sliced; 5g coriander finely chopped; 5g mint leaves finely chopped

Turkey larb bowls

Use up leftover Christmas turkey in this dish. After all the feasting, something crunchy and fresh with a little heat is just the ticket for Boxing Day

45 min total 25 min prep 20 min cook 4 584 cal

Instructions

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