Dining with Den – Spicy Larb
Spicy Larb ( Donna Hay style)
¼ cup long grained rice
¼ cup rice wine vinegar
1 tbsp. caster sugar
2 carrots finely shredded
2 spring onions thinly sliced
Coriander and Thai basil leaves to serve
Chicken and Pork Larb
500g chicken mince
500 pork mince
4 Kaffir lime leaves ( thinly sliced )
2 tbsp. ginger ( grated )
2 tbsp. chopped coriander root
4 cloves of garlic ( crushed )
2 tbsp. lime juice
2 tbsp. fish sauce
1 tbsp. brown sugar
1 lemongrass stalk ( bruised )
Half cup of chicken stock
Use extra chili is you like it hot
Place rice in a frying pan over medium heat. Cook stirring occasionally, 12 to 15 mins. or until brown. Set aside to cool. Once cool crush using a mortar and pestle.
Larb – place chicken and pork plus lime leaves, chili, ginger, coriander root, garlic, lime juice, fish sauce and sugar in a large bowl and mix to combine.
Heat wok over high heat and cook meat mixture and lemongrass for around 20 minutes or until browned. Discard lemongrass and stir through the chicken stock PLUS 1 tbsp. crushed toasted rice. Keep warm.
Whisk vinegar and sugar in a large bowl until combined. Add carrot and spring onion and toss.
If the mixture is a little dry add more chicken stock.
Serve with remaining toasted rice, carrot salad, steamed rice and thai basil and coriander leaves.