Categories: Asian
Ingredients
- 2 tbsp uncooked rice (any rice is fine) OR 2 tsp cornstarch / corn flour (optional) (Note 1)
- 2 tbsp water
- 21/2 tbsp lime juice (1 to 2 limes)
- 11/2 tbsp fish sauce
- 2 tsp brown sugar
- 2 tbsp peanut oil (or other high smoke point cooking oil)
- 1 tbsp fresh ginger, grated or very finely chopped
- 2 garlic cloves, minced
- 1 lemon grass stalk, white and very pale green part only, finely chopped (Note 1)
- 2 birds eye chilli, deseeded and finely chopped (adjust to taste)
- 1lb / 500g lean chicken mince (ground chicken)
- 1/2 red onion, cut into 4 wedges then finely sliced
- ⅓ cup cilantro / coriander leaves, plus extra to garnish
- ⅓ cup mint leaves, plus extra to garnish
- 3 tbsp crushed peanuts (optional)
- 4 large or 8 small lettuce leaves, to serve (I used iceberg)
Directions
- Optional step: Heat a wok (or heavy based fry pan) over high heat. Add the rice and dry cook for 5 minutes until it turns dark golden brown. Remove into a mortar and pestle and ground into powder.
- Place water and rice powder OR cornstarch (if using) into a small bowl. Mix into a slurry. Add lime juice, fish sauce and sugar and mix to combine. Set aside.
- Heat peanut oil in a wok (or heavy based fry pan) over medium high heat. Add ginger, garlic, lemongrass and chilli and sauté for 45 seconds to 1 minute until fragrant. Do not let the garlic burn, it will taste bitter.
- Add the chicken and turn up the heat to high. Cook the chicken, breaking up the mince into small pieces.
-
Once the chicken turns white and is almost cooked through (about 4 minutes), add the sauce from Step 2. Cook for 45 seconds to 1 minute to coat the chicken and for the sauce to thicken.
- Remove wok from heat. Stir through onion, coriander/cilantro and mint.
- Spoon into lettuce cups and serve. Garnish with extra mint, coriander/cilantro leaves and peanuts, if using.
- Alternatively, serve the Larb in bowls with the lettuce cups on the side so people can help themselves.