Name: Betel leaves with larb
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 1
Cuisine: asian
Ingredients: 20ml (1 tbsp) peanut oil; 2 garlic cloves, crushed; 2 eschallots (preferably Asian red), finely chopped; 1 lemon grass stick, white part only, finely chopped; 400g chicken mince; 60ml (1/4 cup) Thai dressing (see notes); 2 tsp finely shredded makrut lime leaves; 1/2 Spanish onion, finely chopped; 20.00 ml roasted ground rice*; 125.00 ml chopped fresh mint leaves; 125.00 ml coriander leaves, chopped; 20 betel leaves*; Fried Asian shallots*, to garnish; Lime wedges, to serve

Betel leaves with larb

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Prep Time:
25 minutes

Cook Time:
5 minutes

Total Time:
30 minutes

Make homemade authentic Asian chicken mince on betel leaves for a delicious meal.

Ingredients:

20ml (1 tbsp) peanut oil
2 eschallots (preferably Asian red), finely chopped
1 lemon grass stick, white part only, finely chopped
400g chicken mince
60ml (1/4 cup) Thai dressing (see notes)
2 tsp finely shredded makrut lime leaves
1/2 Spanish onion, finely chopped
20.00 ml roasted ground rice*
125.00 ml chopped fresh mint leaves
125.00 ml coriander leaves, chopped
20 betel leaves*
Fried Asian shallots*, to garnish
Lime wedges, to serve

Instructions:

In a hot wok or deep frying pan, sizzle the fragrant mix of garlic, eschallots, and lemongrass for a quick minute. Toss in the chicken mince, breaking it apart for 3-4 minutes until it's fully cooked. Set aside to cool. Mix in the Thai dressing, lime leaves, Spanish onion, ground rice, fresh mint, and coriander. Stir well to combine.
Place a generous teaspoon of larb on each betel leaf, top with crispy fried shallots, and garnish with a lime wedge before serving.

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