Minced Beef Larb with Roasted rice

INGREDIENTS

• 500g  The Meat Club Angus Beef Lean Mince
• 2 tbsp roasted rice,* coarsely ground
• 1 small red onion, finely sliced
• 1 cup mint leaves
• 1 cup coriander leaves
• 1 long red chilli, sliced
• 2 lime leaves, very finely shredded
• 2 tbsp lime juice
• 1 tbsp fish sauce
• 2 tbsp sugar
• Baby cos leaves, prawn crackers and lime wedges, to serve

PREPARATION

1. Place a large wok or frying pan over a high heat. Cook half of the beef in a small amount of vegetable oil for 3 minutes or until lightly coloured, breaking it up as it cooks. Repeat with the remaining beef. Tip into a large mixing bowl and allow to coolslightly.
2. Add the ground rice and remaining ingredients and stir well. Place onto a platter and serve with babycos leaves and lime wedges.
   *To roast rice, place in a dry frying pan over a moderately high heat. Stir until toasted and brown. Transfer to a mortar and pestle and beat until coarsely ground.