The Science of Spice

140 Spice Profiles

Popular in both Laos and Thailand, larb is a

fiery salad most often made with finely minced

meat or fish, which is flavoured with fresh spices

and herbs and topped with roasted rice powder.

This version mixes things up by adding in garam

masala – the warm, aromatic spice mix at the

heart of much Indian cooking.

ASIAN LARB SALAD

WITH CURRIED DUCK

AND KHAO KUA

1

Heat the oil in a frying pan over a medium heat. Add the garam

masala and chilli flakes and stir-fry for 1–2 minutes, until fragrant.

2

Turn the heat to high and add the duck mince. Fry for 1–2

minutes, until the meat is browned on the outside but still pink

in the middle. Transfer to a plate and set aside.

3

To make the dressing, mix the lime juice and fish sauce with

the sugar in a large bowl. Stir until the sugar has dissolved.

4

Prepare the lemongrass stalks by trimming the tops and bases

and peeling off the woody outer layers. Crush the pale green,

tender inner stalks, using the back of a heavy knife, to release the

aromatic oils. Chop the stalks finely.

5

Add the warm duck, shallots, chopped lemongrass, mint, and

coriander to the bowl of dressing. Stir until all the ingredients

are well combined.

6

Sprinkle the khao kua over the salad and serve immediately.

If you are preparing the salad ahead of time, only add the rice

powder when you are ready to serve, so that it stays crunchy.

Serves 2–3

Prep time 10 mins

Cooking time 2–3½ mins

1 tbsp vegetable oil

2 tsp garam masala (see recipe p40)

1 tsp Thai chilli flakes, or any crushed

dried chillies

2 duck fillets, skin removed, then

minced

juice of 2 limes

2 tbsp Thai fish sauce (nam pla)

1 tbsp palm sugar or muscovado sugar

4 shallots, finely sliced

2 lemongrass stalks

handful of fresh mint leaves, chopped

handful of fresh coriander leaves,

chopped

1 tbsp khao kua roasted rice powder

(see recipe p49)

SPICE

IDEAS

Reinvent the citrus

sour in khao kua by

replacing or enhancing

lemongrass and lime

leaves with lemon

myrtle, sumac, or dried

lime powder.

Instead of lime juice,

use tamarind water

in the dressing for a

more lusciously fruity

sweet–sour flavour.

Personalize the

garam masala: create

a more floral character

with coriander and

green cardamom; add

fennel, dill, or caraway

for underlying aniseed.

140-141_Recipe_Larb.indd 140 04/06/2018 15:48