Ingredients
- Fresh ginger 2cm piece
- Garlic cloves 2
- Lemongrass stalk ½
- Leek 1
- SpinneysFOOD Pure Sunflower Oil 2 tbsp
- Fish sauce 1 tbsp
- Soya sauce 1 tbsp
- Lime juice 2 tbsp
- Brown sugar 1 tbsp
- Leftover turkey breast 300g
- SpinneysFOOD High Fibre White Bread 4 slices
- Carrot 1
- SpinneysFOOD Fresh Coriander Handful
- SpinneysFOOD Fresh Mint Handful
Nutrition (Per serving)
- Calories 479
- Fat 18.3g
- Saturates 2.2g
- Protein 31.2g
- Carbs 46.9g
- Sugars 15.5g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Turkey larb sandwiches
American 20 Mins Prep · 15 Mins Cook
- Peel the ginger and garlic. Finly chop the white part of the lemongrass stalk. Roughly chop the leek. Place the garlic, ginger, lemongrass and leek in a blender and blitz to a paste.
- Heat the oil in a wok or non-stick frying pan placed over a medium heat. Add the paste and stir-fry for 30 seconds to 1 minute until fragrant. Add the fish sauce, soya sauce, lime juice and brown sugar. Stir to combine.
- Using 2 forks, pull the turkey then add to the pan, cook for a further 2-3 minutes to ensure all ingredients are coated in the sauce and the sauce has thickened slightly. Remove from the heat. Lightly toast the bread. Peel the carrot into ribbons.
- To assemble the sandwiches, divide the larb between 4 slices of toast, top with the carrot ribbons and herbs then top with the final slice of bread. Serve immediately.