For the Taste Safari Style Larb 

750 gms minced pork (you can easily use chicken here if you are not a fan of pork)

2 stalks of lemongrass, tough outer leaves removed and finely chopped

1 bunch super fresh coriander

1 red onion, finely chopped into tiny cubes

1 tbs ginger

1 tbs garlic

Juice of 1 lime

2 tsp sugar

1 tbs hoisin sauce

2 tbs light soy sauce

½ tbs fish sauce

2 green chillis, finely minced

1 bullet chilli finely minced

½ tsp black pepper

½ tsp sumac

Oil for shallow frying.

For the omelette

3 eggs

Salt and pepper for seasoning

Butter for shallow frying

Other ingredients

2 extremely fresh heads of iceberg lettuce, leaves separated and washed in ice cold water.

Sweet chilli sauce for extra heat (optional)

Method

First place your onion, ginger, garlic, lemongrass, coriander and chillis into a pestle and mortar and give it a few hard thumps, grinding it down roughly for a few minutes and breaking the mixture down coarsely.  (If you have children, omit the chillis at this stage and add them right at the end of cooking the mince, after you separate a portion out for your kids of course!)

Heat around 2 tbs of oil in a wide pan until hot but not smoking.

Add the fragrant herb mixture. Let this fry gently for 1-2 minutes, whilst you constantly stir.

Add the pork mince and immediately lower the heat to low-medium and with the back of your wooden spoon, start to break up the mince and the mix it up with the spice paste. Keep stirring and breaking up the mince and making sure the paste is fully incorporated.

As the mince starts to cook and firm up, add the sugar, the hoisin sauce, the lemon juice, the fish sauce, the sumac, the soy sauce and the black pepper. Let this fry on a low heat for around 5-7 minutes. Check for seasoning and the flavor should be quite sweet and sour and with a strong kick of chilli. Set aside

Now prepare your omelette.

Over a medium heat, heat up butter in a non stick pan.

Whisk up the three whole eggs adding salt and black pepper for seasoning.

Now pour these into the pan.

As the bottom of the omelette begins to set, start to slowly roll the omelette into a swissroll, so you are left with an omelette ‘log’.

Let this cook for another minute or two, rolling the omelette log so it cooks on all sides and take off the heat.

Slice into small batons as shown below.

Now simply bring it all together. Place about 2 tbs of mince in a lettuce leaf and add 2 batons of ometlette. Pour over a tiny bit of sweet chilli sauce if you fancy some extra heat, wrap it up and devour immediately!!