Larb (also known as laab, larp or laap) is a spicy minced-meat salad found on menus in most Thai restaurants. The recipe varies in each region of Thailand.
- Heat a wok or a large heavy-based frying pan over medium-high heat. Add rice and cook, stirring, for 2 minutes or until golden brown. Remove from heat. Transfer to the bowl of a food processor and process until finely ground.
- Heat oil in the wok or frying pan over high heat. Add the mince, lemon grass and chilli and cook, breaking up the mince with a wooden spoon, for 5 minutes or until the mince changes colour. Transfer to a heatproof bowl and set aside for 15 minutes to cool.
- Combine the lemon rind, lemon juice, fish sauce and sugar in a small bowl. Add to the mince mixture along with the ground rice, coriander leaves and onion. Gently toss to combine.
- Spoon among lettuce leaves. Sprinkle with peanuts and serve immediately.
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