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.

The ingredient of Larb

• 1 1 2 tablespoons jasmine rice
• 2 tablespoons 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 teaspoon finely grated lemon rind
• 2 tablespoons fresh lemon juice
• 1 tablespoon 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 1 4 cup finely chopped unsalted roasted peanuts

The Instruction of larb

• 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

Nutritions of Larb

fatContent: 335 556 calories
saturatedFatContent: 20 grams fat
carbohydrateContent: 5 grams saturated fat
sugarContent: 8 grams carbohydrates
fibreContent: 2 grams sugar
proteinContent: n a
cholesterolContent: 30 grams protein
sodiumContent: 68 milligrams cholesterol