Peter’s take on a Chicken Larb

Hey Peter here, we're one day away from the Beyond Vision barbecue and today I've been cooking all the meals that I'll be handing out for samples on the day and we're up to my chicken larb, I thought I'd show you guys how I make my chicken larb.

First off I'm going to tell you what ingredients we have, we have green beans, good handful of green beans, we have a punnet of cherry tomatoes, we have a red onion we have two limes, a tube of lemongrass paste, ketchup manise, fish sauce, coriander, basil, and peanut oil

also garlic I'm going to prepare all the ingredients but first I want to show you a little tip with the green beans, instead of using a knife don't worry about it just top and tail just by ripping it off like that ripping off the top and ripping off the bottom and we want it to be about a centimetre in length so we're just going to go across about a centimetre, which is two finger, five fingers worth and then snap

two fingers worth, snap and just keep doing that till you get to the end

Hey I've just cooked the onion and the mince so now I'm up to the part where I'm adding the garlic, here it goes

And then I'm going to add the chopped green beans and the coriander roots.

And cook them for a couple of minutes maybe like 3 to four minutes.

Next I'm putting in quarter of a cup of ketchup manise

And then a whole tube of lemongrass paste

And I'll cook that until it caramelizes which pretty much means until it becomes thicker

So that's caramelized now and I'm going to put in two tablespoons of fish sauce next

And then after that we're going to put in a punnet of cherry tomatoes, the cherry tomatoes have all been cut in half

And then going to squeeze in one and a half limes.

Now we're up to the part of adding the fresh herbs, chuck in some coriander and some basil, give it a stir. Already smells amazing.

And that's it, it's a fast-paced recipe doesn't take any longer than half an hour to do and at the end just serve it up and let it cups and it's good to go