Larb – a type of salad widely eaten in Thailand – has been given the BOSH! treatment in this healthy-but-tasty finger-food version. It’s brilliant for when you have friends over and want something fun and informal to dig into.

BOSH! jackfruit larb recipe
(Lizzie Mayson/PA)
BOSH! jackfruit larb recipe
Print Recipe
Nutrition Facts
BOSH! jackfruit larb recipe
Amount Per Serving
Calories 340 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 2g13%
Polyunsaturated Fat 3g
Monounsaturated Fat 4g
Sodium 380mg17%
Potassium 595mg17%
Carbohydrates 63g21%
Fiber 6g25%
Sugar 5g6%
Protein 6g12%
Vitamin A 3994IU80%
Vitamin C 47mg57%
Calcium 142mg14%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

BOSH! jackfruit larb recipe

Here’s how to make your lunchtime tastier.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Lunch, starter
Cuisine: Thai
Servings: 4 people (as a lunch or starter)
Calories: 340kcal
Author: BOSH!

Equipment

  • Baking tray
  • Pestle and mortar
  • Wok

Ingredients

  • 2 400g tins jackfruit
  • 1 lemongrass stalk
  • 1 garlic clove
  • 2.5cm piece fresh ginger
  • 2-3 red chillies
  • 10 g fresh coriander
  • 10 g fresh mint
  • 50 g salted peanuts
  • 2 baby gem lettuces
  • 1 tbsp groundnut oil

For the dressing:

  • 2 limes
  • 1 banana shallot
  • 1 tbsp light soy sauce
  • 1 tbsp sweet chilli sauce

Method

  • Preheat oven to 200°C. Line a baking tray. Make sure you have a clean tea towel, a pestle and mortar and a wok.
  • Roast the jackfruit: drain and rinse the jackfruit, then pat dry with the clean tea towel. Spread out on the lined baking tray and roast in the hot oven for 20 minutes. Use two forks to pull apart and shred the jackfruit.
  • Meanwhile, prepare the remaining ingredients: trim the lemongrass stalk, strip the bark and slice finely. Peel and finely grate the garlic and ginger. Finely slice the chillies. Pick the coriander leaves and finely slice the stems. Pick the mint leaves. Break the peanuts up in the pestle and mortar. Cut away the stems of the lettuce, pull apart the larger leaves and rinse under cold water. Halve the limes for the dressing, peel the shallot, cut it in half and finely slice it lengthways.
  • Cook the larb: warm the oil in the wok over a medium-high heat. Add the jackfruit and stir for three to four minutes. Add the lemongrass, garlic, ginger, two of the chillies and the coriander stems. Stir for two minutes. Turn the heat down to very low to keep warm, stirring occasionally to make sure it doesn’t catch.
  • Make the dressing: squeeze the lime juice into a bowl. Add the sliced shallot and squash it slightly to break it down a little. Add the soy sauce and sweet chilli and stir to combine.
  • Serve: spoon the jackfruit mixture into the lettuce leaves, drizzle over the dressing, garnish with the fresh coriander, mint leaves, broken peanuts and a few slices of chilli if you like it extra kicky! Serve immediately.

Nutrition

Calories: 340kcal | Carbohydrates: 63g | Protein: 6g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Sodium: 380mg | Potassium: 595mg | Fiber: 6g | Sugar: 5g | Vitamin A: 3994IU | Vitamin C: 47mg | Calcium: 142mg | Iron: 2mg

 

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BOSH! On A Budget by Henry Firth and Ian Theasby is published by HQ. Photography by Lizzie Mayson.

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Last update on 2024-03-28 / Affiliate links / Images from Amazon Product Advertising API

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