Mushroom Larb with Thai Cucumber Salad

Serves 4

Time 15 minutes

Ingredients

Mushrooms - mixture of your favourite. (Preeya used oyster, enoki, shiitake)

1 tbsp sesame oil 

1 tsp cayenne pepper powder

Juice of ½ lime

Baby gem lettuce leaves – as cups

2 cups of bean sprouts

Cucumber Salad

3 shallots, chopped

1 cucumber, cut into rounds

1 bunch of mint, spring onion and coriander, all chopped

Juice of ½ lime

Paste

2 lemongrass stalks, minced

4 lime leaves

2 red chillies, remove seeds

2 garlic cloves 

½ red onion 

2 cm slice of ginger

2-3 tbsp water

Method

In a food processor throw in the lemongrass mince, red onion, chilli, lime leaves (with no stalk), garlic, ginger and water. Blitz until smooth.

Heat a wok and once hot add the olive oil. Place in the paste, add the sesame oil and fry until fragrant for 2 minutes. Add the cayenne pepper in and stir through.

Then add the mushroom. Stir to ensure all mushrooms are coated. Add ½ lime juice and cook for 5 minutes or until the mushrooms are softened.

Meanwhile, place all salad ingredients in another bowl and mix through.

To serve, place mushroom larb onto a plate alongside the lettuce cups, bean sprouts, lime wedges and cucumber salad.