Turkey larb with sour cherries

  • 15 mins preparation
  • 30 mins cooking
  • Serves 4
  • Print


Turkey larb with sour cherries
  • 1 tablespoon peanut oil
  • 600 gram (1¼ pounds) minced (ground) turkey
  • 2 clove garlic, crushed
  • 2 centimetre (¾ inch) piece fresh ginger (10g), grated
  • 1 fresh long red chilli, chopped finely
  • 2 tablespoon light brown sugar
  • 1 tablespoon fish sauce
  • 1 tablespoon japanese soy sauce
  • 2 tablespoon morello sour cherry syrup
  • 1 cup (200g) drained, seeded bottled morello sour cherries
  • 1 cup loosely packed fresh coriander leaves (cilantro)
  • 8 medium cos lettuce leaves
  • 1/2 cup (40g) bean sprouts


Turkey larb with sour cherries
  • 1
    Heat oil in wok; stir-fry turkey, garlic, ginger and chilli until turkey changes colour. Remove from wok.
  • 2
    Add sugar, sauces and cherry syrup; bring to the boil. Reduce heat; simmer, uncovered, 2 minutes. Return turkey mixture to wok; cook, uncovered, about 2 minutes or until larb mixture is slightly dry and sticky. Add cherries; stir until hot. Remove from heat; stir in coriander.
  • 3
    Divide larb mixture among lettuce leaves; sprinkle with sprouts.


Drain the morello sour cherries and reserve the syrup for use in the recipe.

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