Ingredients

Larb Skewers

• 1/4 medium red onion, coarsely chopped
• 1/2 stalk lemongrass, thinly sliced
• 2cm piece fresh ginger (10g), peeled, and finely chopped
• Fine zest of 1/2 lime
• 1 clove garlic, peeled
• 1 teaspoon sea salt
• 2 tablespoons olive oil
• 400g Coles Chicken Mince

Accompaniments

• 3/4 cup Coles Brand Long Grain Rice, rinsed, drained
• Juice from the 1/2 lime
• 1 tablespoon Maggi Fish Sauce
• 3 teaspoons Coles Brand Caster Sugar
• 1 red birds eye chilli,(see note) finely chopped
• 80g mixed lettuce
• 1/6 bunch fresh mint leaves (not packed)
• 1/4 medium red onion, thinly sliced

Method

• Step 1 To make the larb skewers: In a small food processor, blend the red onion, lemongrass, ginger, lime zest, garlic, salt and 1 tablespoon of the oil until very finely chopped, stopping the machine and scraping the sides of the bowl occasionally. Place the mixture in a large bowl and mix in the chicken mince.
• Step 2 Using oiled palms, divide the chicken mixture into 8 and mold the chicken mixture into oval balls on the ends of 8 bamboo skewers. Cover and refrigerate while you prepare the barbecue, rice and nuoc cham.
• Step 3 Preheat the barbecue to high heat.
• Step 4 Meanwhile, to steam the rice: In a small heavy saucepan, bring the rice, 1 1/3 cups water, and a pinch of salt to a boil over high heat. Reduce the heat to medium-low, cover, and simmer gently for about 15 minutes, or until the water has been absorbed and the rice is tender. Don’t stir the rice during cooking, as this can release starches that will lead to sticking. Fluff the rice with a fork and stand, covered, for 5 minutes.
• Step 5 To make the nuoc cham: In a small bowl, mix the lime juice, fish sauce, sugar, and chilli. Set aside for about 10 minutes to allow the flavors to blend.
• Step 6 To serve: Coat the larb skewers with the remaining oil. Barbecue the skewers, turning as needed, for about 8 minutes, or until the chicken is cooked through and char marks form.
• Step 7 Mound the mixed greens onto four plates. Spoon the rice alongside the greens. Arrange the skewers on top of the rice. Sprinkle the mint and onion over the lettuces. Drizzle the nuoc cham over the salad and chicken and serve immediately.