I was wondering what to cook for dinner (my daily dilemma) when I saw chicken mince on special and decided to cook up that Thai favourite, chicken larb or salad.
Served with steamed rice, it was the perfect dish for a warm summer evening.
The sweet-sour-salty-spicy combination soon had the tastebuds tingling, so here is my take on this popular salad.
Any mince can be used, including seafood, pork or quail.
Thai chicken larb
1 tbsp peanut oil
4 cloves garlic, peeled and chopped coarsely
1/4 cup water
1 tsp Himalayan pink salt or sea salt
1 tbsp sugar
2-3 tbsp lime juice
1 medium Spanish onion,thinly sliced
1/2 bunch coriander leaves, picked
1/2 bunch mint leaves, crushed
1 red chilli, seeded and finely sliced (optional) or a large pinch of chilli flakes
iceberg or mixed lettuce leaves
2-3 lime wedges to serve
roasted rice topping
2 tbsp jasmine rice, rinsed quickly and drained
Heat pan or wok, reduce heat and dry-fry jasmine rice. Stir rice and shake pan until rice is golden, about 8 minutes. Do not burn.
Slightly cool rice and grind to fine powder in a mortar and pestle or grinder. Set aside.
Heat oil in the same wok, lower heat to medium and stir fry garlic until light golden, add mince and stir fry until cooked through, breaking up any lumps.
The mixture should resemble large breadcrumbs.
Turn off the flame and add water, salt and sugar immediately. Stir thoroughly until sugar is dissolved.
Add remaining ingredients and stir through gently.
Serve on a bed of torn iceberg lettuce or mixed leaves and top with roasted rice with lime wedges on the side.
Roasted jasmine rice.
Roasted jasmine powder.
Chicken larb with roasted rice topping.