adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Larb
0 Likes
Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Spicy Thai minced-meat salad, known as Larb, with regional variations. A must-try in Thai cuisine!
Ingredients:
  • 24.00 gm jasmine rice
  • 36.40 gm peanut oil
  • 500g lean pork or chicken mince
  • 1 stem lemon grass, pale section only, finely chopped
  • 2 fresh long green chillies, finely chopped
  • 1 tsp finely grated lemon rind
  • 42.00 gm fresh lemon juice
  • 24.40 gm fish sauce
  • Pinch of caster sugar
  • 82.50 ml loosely packed fresh coriander leaves
  • 1/2 small red onion, thinly sliced
  • Butter lettuce leaves, to serve
  • 40g (1/4 cup) finely chopped unsalted roasted peanuts
Instructions:
  • 1. Heat a wok or large heavy-based frying pan over medium-high heat. Toast the rice until golden brown, stirring constantly for about 2 minutes. Take it off the heat and grind it finely in a food processor.
  • In a hot wok or frying pan, sizzle the mince, lemongrass, and chili until the mince browns, about 5 minutes. Scoop into a heatproof bowl and let cool for 15 minutes.
  • In a small bowl, mix together the lemon rind, lemon juice, fish sauce, and sugar. Then add this mixture to the mince along with the ground rice, coriander leaves, and onion. Gently toss everything together.
  • Arrange spoonfuls of the mixture among the lettuce leaves. Top with a generous sprinkle of peanuts and serve promptly.

Similar Recipes