Kalette and chicken larb
Recipe by: Jordan Theodoros
Serves 4 as a main or 8 as an entree
- 160g Kalettes cut into wedges
- 1 chicken breast cut into fine dice
- 100ml chicken stock
- 1 shallot finely sliced
- 1 chilli, finely sliced
- ½ bunch mint leaves
- ½ bunch coriander leaves
- ½ bunch thai basil, leaves picked
- 1 tsp chilli flakes
- 3 stalks lemon grass, finely sliced
- 160g kalettes, shredded
- 2 spring onions, sliced
- 3 tblspns fish sauce
- 2 ½ Limes, juiced (to taste)
- Lime to garnish
- Toasted rice to garnish (optional)
- Fried rice paper or casava crackers to serve
- 2 small cucumbers to serve
In a saucepan, add the stock and chicken and cook for a few minutes . Add chilli flakes,half of the kalettes, fish sauce and lime juice. Combine the shallots ,lemongrass, fresh chilli, spring onion, remaining kalettes and herbs in a mixing bowl, then pour over the chicken and kalette mixture. Mix well then spoon into a serving bowl.
Sprinkle with toasted ground rice and garnish with limes , cucumber and extra herbs.
