Thai Wallaby Larb


Recipes | March 13, 2016 | By

Thai Wallaby Larb
Larb (ลาบ) is a Thai salad, but it's not a vegetable salad, instead it's a meat salad. Although you may not think so, wallaby mince goes really well in this dish!
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  1. 1 red onion, finely sliced
  2. 1 Lemon
  3. 1 Tsp Salt
  4. 1 long red chilli, slices
  5. 500 g lean Wallaby mince - you can get it from Lenah valley meats-
  6. 2 cloves Garlic
  7. Handful of mushrooms sliced
  8. 1 - 2 tomato
  9. 1 cup mint leaves
  10. 1 cup coriander leaves
  11. 2 lime leaves, very finely shredded
  12. 2 tbsp lime and lemon juice
  13. 1 tbsp fish sauce
  14. 1 teaspoon sweet chilli sauce
  15. 2 Kaffir lime leafs
  16. 2 tsp sugar
  17. Iceberg lettuce leaf and lemon wedges, to serve
  1. Start by cutting the red onion and chilly in thin slices and pickling in lemon juice and salt, put it in the fridge for 30 min. (Keep seeds in red chilly for heat- remove seeds for a milder flavor)
  2. Make the dressing, whiz together fish sauce, lime, lemon juice, kaffir lime, sugar, sweet chilly you can also use the stalks of the coriander.
  3. Heat the oil in a large frypan over medium-high heat. Add the mince and cook, breaking up lumps with a wooden spoon, then add mushrooms till cooked through.
  4. Set mince and mushrooms to cool- but not go cold- it should be slightly warm when serving.
  5. Add the dressing, diced tomato, mint and coriander to the wallaby mix and stir to combine.
  6. Arrange the lettuce leaves on serving plates. Use a slotted spoon to pile the mince larb on top.
  7. Garnish with extra mint and pickled onion chilly mix.
  8. You can eat it wrapped up in the lettuce, like a roll or however you like!
  1. 1. You can adjust the flavours (hot, sour, salty and sweet) to taste, by using more or less chilli, lime/ lemon juice, fish sauce and sugar.
  2. 2. For a more filling meal, try serving with rice noodles through the wallaby mix.
Adapted from
The Honest Hunter