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
Prep:25 mins
Serves 4
1 small red onion, finely sliced3 tbsp rice wine vinegarpinch of sugar300g sticky white rice1 tbsp sunflower oil1 tsp sesame oil4 garlic cloves, crushed3 banana shallots, finely sliced1 lemongrass stalk, outer leaves removed and finely chopped1-2 bird’s-eye chillies, to taste (deseeded if you prefer less heat), finely chopped400g leftover turkey, shredded2 tbsp dark soy sauce2 tsp fish sauce1 tbsp light brown soft sugar1 lime, juiced
STEP 1Combine the onion, vinegar, sugar and a pinch of salt in a small non-reactive bowl and set aside.STEP 2Rinse 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.STEP 3Spoon 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.
