SATURDAY 21 MAY / SERVES 2 / Mooloolaba Yellowfin Tuna Larb | Green Papaya Salad & Sticky Rice | Ginger Cake, Rhubarb & Double Cream
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Regular price $85.00
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PICK UP FROM FISH BUTCHERY BETWEEN 2PM-7PM ON 21 MAY
+ Mooloolaba Yellowfin Tuna Larb
+ Roast Ground Rice ( for Larb)
+ Coriander, Lettuces & Fragrant Herbs
+ Green Papaya Salad Kit & Dressing
+ Dried Shrimp & Roast Cashews (for papaya)
+ Scud Chilli - very optional
+ Sticky Rice
+ Ginger Cake, Rhubarb & Double Cream
THE RUN DOWN
To produce this dish, start by unpacking the kit into two parts. Set aside the container of salad ingredients for papaya salad as this will only require you to add the kaffir lime - fish sauce dressing & roast cashew - shrimp mix at the very last minute before serving.
For the Larb, heat the seasoned cooked tuna mince in a medium saucepan and stir till thoroughly heated. Season generously with the ground roasted Rice.
Alongside the Larb, serve with the fresh herbs, lettuce leaves, lime, papaya salad & the sticky rice.
To heat the sticky rice, tip the rice onto a dinner plate, cling film the plate then microwave for 90secs or until thoroughly heated. Only heat rice once.
The chilli included in the kit is there in case anyone is a chilli fanatic! These chillies are incredibly hot and should be used sparingly.
The ginger cake is simply eaten with a generous spoon of the rhubarb and double cream. There is no need to warm this cake up.
THIS DISH CONTAINS SEAFOOD, DAIRY, NUTS & GLUTEN AND MAY CONTAIN TRACES OF SESAME.