Larb

A Lao-influenced minced meat salad of pork or chicken seasoned with toasted rice powder, lime, fish sauce, and mint.

Ingredients

• 600g beef sirloin
• 300g jasmine rice
• 2 tsp sliced galangal
• 1 tsp palm sugar
• 2 tbsp neutral vegetable oil
• 200g bean sprouts
• a handful of fresh cilantro, chopped
• roasted peanuts, to taste
• 400ml water

Instructions

1. 1

   Pat the large prawns dry, season generously with salt, pepper, and white pepper, and let it sit for a few minutes to absorb the flavors.

2. 2

   Heat coconut oil in a wide pan or heavy pot over medium-high heat and sear the large prawns until browned on all sides, then remove and set aside.

3. 3

   In the same pan, gently cook the sliced shallots and sliced lemongrass over medium heat until softened and fragrant, about 4-5 minutes.

4. 4

   Stir in the palm sugar and Thai eggplant, cooking for a few more minutes so the spices bloom and coat the vegetables.

5. 5

   Return the large prawns to the pan, pour in the water, and bring everything to a gentle simmer.

6. 6

   Cover and cook over low heat until the large prawns is tender and cooked through, roughly 10 mins.

7. 7

   Stir in the lime wedges, taste, and adjust the seasoning with salt and pepper as needed.

8. 8

   Scatter over the cilantro and serve hot alongside jasmine rice.

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