Back to Recipe Menu

Pork & prawn Larb with a fragrant Savoy cabbage salad



  • Gently toast the rice in a dry pan for about 1 min until fragrant. Blend in a coffee grinder (or small blender) to form a fine powder. Then pass though a fine sieve and set aside in an air tight container.
  • To make the dressing, whisk 30 ml fish sauce with the grated rind of 4 limes, 150 ml fresh lime juice, the sugar and 1 minced chilli until well combined.  Set aside.
  • Then combine the garlic, ginger, lemongrass and lime leaves with the remaining chilli and about 2 tbsp chopped coriander. Also set aside.
  • To make the Larb, heat the oil in a heavy-bottomed non-stick pan and quickly fry the pork mince until just sealed all over, stirring now and again.
  • Then add the prawn mince and briefly stir.
  • Add the lemongrass mixture and stir fry to heat through.
  • Then add the salt with a splash of fish sauce. Mix well and taste for seasoning, before stirring through the juice of ½ lime and the coriander.
  • In another bowl, toss the cabbage, snake beans, red onion and torn fresh herbs with the dressing to taste.
  • Spoon the Larb into a large flat soup bowl (or individual ones) and top with the native lime flesh. Then mound the salad alongside, sprinkle with the roasted rice powder and serve with lettuce cups on the side.
  • Jake Nicholson – Circa, St Kilda




  • 50 gm jasmine rice
  • Asian fish sauce
  • 5 limes
  • 30 gm white sugar
  • 3 small red chillies, seeded & finely minced
  • 1 garlic clove, crushed
  • 25 gm fresh ginger, finely minced
  • 25 gm lemongrass, finely minced
  • 25 gm lime leaves, finely minced
  • 1 bunch coriander, washed well
  • 30 ml ground nut (or vegie) oil
  • 150 gm good quality pork mince
  • 150 gm finely minced green prawn meat
  • a good pinch of sea salt
  • 2 tbsp chopped fresh coriander
  • ¼ Savoy cabbage, stalk removed & very finely sliced
  • 25 gm snake beans, finely sliced
  • 1 red onion, very finely sliced
  • a good handful of fresh fragrant herbs, eg. Thai basil, mint & purple basil, torn
  • flesh of 2 native (finger) limes
  • 50 gm fried sliced shallots
  • 4 small Iceberg lettuce cups


Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm