Thai Ginger Lamb Larb & Bambino Wombok Cups
with Garlic Rice, Chilli & Lime
- Gluten
- Molluscs
- Wheat
- Sesame
- Soy
- Milk
- May contain traces of allergens
- Gluten
- Soy
- Wheat
We’ve teamed up with Perfection Fresh to bring you superstar ingredients to level up your next meal. These tender, yet crispy Bambino wombok leaves carry the perfect sweetness ratio to level up any dish. When paired with Thai lemongrass lamb larb and garlic rice, you’ll be savouring each and every bite. Compliments to the Wombok we say. Due to local availability, the ingredients you receive may be a little different to what's pictured. It'll be just as delicious, just follow your recipe card!
Ingredients
1
Cucumber
2
Garlic
1 packet
Ginger Lemongrass Paste
1 packet
Jasmine Rice
(May be present: Gluten, Soy, Wheat.)
1
Lime
1
Long Chilli
1 packet
Oyster Sauce
(Contains: Gluten, Molluscs, Wheat)
250 g
Lamb Mince
½
Red Onion
1 sachet
Sweet Soy Seasoning
(Contains: Gluten, Sesame, Soy, Wheat)
1 packet
Makrut Lime Leaves
1 packet
Bambino Wombok
Not included in your delivery
1 drizzle
olive oil
20 g
butter
(Contains: Milk)
1 cup
water (for the rice)
¼ cup
water (for the pork)
Utensils
Cooking Steps
• Finely chop garlic.
• In a medium saucepan, heat the butter with a dash
of olive oil over medium heat.
• Cook garlic until fragrant, 1-2 minutes. Add
jasmine rice, the water (for the rice) and a
generous pinch of salt, stir, then bring to the boil.
• Reduce heat to low and cover with a lid.
• Cook for 10 minutes, then remove from heat and
keep covered until the rice is tender and the water is
absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don’t peek!
• Meanwhile, trim ends of Bambino wombok and
separate the leaves. Set aside.
• Thinly slice cucumber into sticks.
• Thinly slice red onion (see ingredients).
• Slice lime into wedges.
• Thinly slice long chilli (if using).
• Remove centre veins from makrut lime leaves, then
very finely chop.
TIP: The makrut lime leaves are fibrous so you want to cut them into small pieces!
• In a large frying pan, heat a drizzle of olive oil over
high heat.
• Cook lamb mince and onion, breaking up with a
spoon, until just browned, 3-4 minutes.
• Reduce heat to medium, then add lime leaves,
sweet soy seasoning and ginger lemongrass
paste. Cook until fragrant, 1 minute.
• Remove pan from heat, then add oyster sauce,
a good squeeze of lime juice and the water
(for the lamb), stirring, until combined.
• Season to taste with pepper.
• Bring everything to the table.
• Fill wombok cups with Thai ginger lamb larb and
garlic rice.
• Garnish wombok cups with chilli.
• Serve with any remaining lime wedges and
cucumber sticks. Enjoy!
