Larb

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.

Recipe «Larb» presented in category Recipes / Meat, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 1 1/2 tbsp jasmine rice, 2 tbsp 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, 2 tbsp fresh lemon juice, 1 tbsp fish sauce , Pinch of caster sugar, 1/3 cup loosely packed fresh coriander leaves, 1/2 small red onion, thinly sliced, Butter lettuce leaves, to serve, 40g finely chopped unsalted roasted peanuts.

Ingredients:

• 1 1/2 tbsp jasmine rice 
• 2 tbsp 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 
• 2 tbsp fresh lemon juice 
• 1 tbsp fish sauce 
• Pinch of caster sugar 
• 1/3 cup loosely packed fresh coriander leaves 
• 1/2 small red onion, thinly sliced 
• Butter lettuce leaves, to serve 
• 40g finely chopped unsalted roasted peanuts 

Instructions

1. 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.
2. 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.
3. 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.
4. Spoon among lettuce leaves. Sprinkle with peanuts and serve immediately.