Pork and Chicken Larb
Serving size: Serves 4
Cuisine type: ThaiCooking time: Less than 30 minutes
Course: Entree
Serves 4 as part of a banquet.
INGREDIENTS
2 tablespoons jasmine rice
1 tablespoon peanut oil
1 stick lemongrass, white part only, finely chopped
1 long red chilli, halved and thinly sliced
250g pork mince
250g chicken mince
1 cup chicken stock
1 red onion, sliced
2 tablespoons lime juice
1 tablespoon fish sauce
1/3 cup coriander leaves
¼ cup mint leaves, torn
1 cucumber sliced
1 baby cos lettuce
METHOD
Place the rice in a small frying pan. Cook over high heat until lightly toasted. Remove and cool slightly before grinding in a spice grinder or mortar and pestle. Set aside.
Heat oil in a wok. Add lemongrass and chilli and stir-fry for 1 minute. Add minces and fry until browned. Add stock and simmer for about 10 minutes or until liquid has evaporated. Stir through onion, lime juice, fish sauce and herbs.
Arrange lettuce and cucumber on a platter, and spoon over the mince mixture. Sprinkle over the rice and serve hot or at room temperature with caster sugar and ground dried chilli for guests to add at their discretion.
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