Venison Larb Salad with Crispy Shallots

, from Issue #66. August, 2016
Photography by Jessie Casson.
Venison Larb Salad with Crispy Shallots

This classic salad also works with pork, beef and chicken mince and gets topped with plenty of fresh herbs and crispy roasted shallots. 

Serves: 4


100 grams dried vermicelli noodles
2 tablespoons vegetable oil
400 grams venison mince
2 carrots, julienned
½ telegraph cucumber, thinly sliced
1 red onion, very thinly sliced

1 long red chilli, seeded and thinly sliced
crispy shallots, chopped roasted peanuts and coriander, to serve
sea salt and ground black pepper
2 cloves garlic, crushed
2 tablespoons finely chopped coriander
½ teaspoon dried chilli flakes
2 tablespoons grated palm sugar
¼ cup fish sauce
¼ cup lime juice
To serve

crispy shallots, chopped roasted peanuts and coriander 


Dressing: Combine all the ingredients in a large bowl, stirring to dissolve the sugar.

Break the noodles into shorter lengths and place in a large heatproof bowl and cover with boiling water. Leave for 10 minutes then drain and rinse under cold water. Drain well again.

Heat the oil in a large sauté pan and when very hot add the venison mince. Season generously and break it up with a wooden spoon as it cooks, letting it go golden brown and a little crispy in places. Set aside.

To serve: Spread the noodles on a large serving platter and spoon over the mince. Top with the carrot, cucumber, onion and chilli, then pour the dressing over everything. Top with shallots, peanuts and coriander.