You’ll Need
For the Chicken Larb
600g chicken mince
1 tbsp sunflower oil
2 shallots, finely sliced
1 tbsp fish sauce
Juice of 2 limes
1 tsp brown sugar
½-1 tsp chilli flakes
2 tbsp uncooked jasmine rice
Fresh Herbs
Large handful of mint leaves, torn
Large handful of coriander, chopped
3 spring onions, finely sliced
To Serve
2 little gem lettuces, leaves separated
Sliced cucumber
Lime wedges
Optional but Dangerous
Extra chilli
Crispy shallots
Sticky rice
Method
Preheat your air fryer to 190°C.
Place the dry jasmine rice in a small heatproof dish and air fry for 5-6 minutes, shaking twice, until golden.
Cool the rice, then crush it to a coarse powder.
Mix the chicken mince with sunflower oil and shallots in a shallow heatproof dish.
Air fry for 10-12 minutes, stirring and breaking it up every 3 minutes.
Check the mince reaches 75°C throughout.
Stir in the fish sauce, lime juice, brown sugar, chilli flakes and toasted rice powder.
Air fry for 1 final minute, then leave to cool slightly.
Fold in the mint, coriander and spring onions.
Spoon into cold lettuce leaves and serve with cucumber and lime.