Thai larb
By Thai Taste (www.thaitaste.co.uk) GF DF EF
Serves 4 | Prep 10 mins | Cook 25 mins | Calories 256 (per serving)
25g (1oz) uncooked sticky rice
500g (1lb 1oz) lean pork mince
3 shallots, peeled, sliced
1½ tbsp fish sauce
2 tsp chilli paste
1 tsp palm sugar
juice of 2 limes
6 spring onions, sliced
a few mint leaves, Thai basil
and coriander leaves
sticky rice or crisp lettuce leaves, to serve
1 Place the uncooked rice grains into a small pan and cook
over a medium heat for 10-15 minutes, stirring often until
golden brown and toasted.
2 Meanwhile, dry fry the mince and shallots in a deep frying
pan for 15 minutes, until the meat is browned all over
and beginning to turn golden and caramelised. Add 4 tbsp
water, the fish sauce, chilli paste and palm sugar and stir
well. Cover and cook for 10 minutes on a low heat.
3 Meanwhile, crush the toasted rice in a pestle and mortar
to make a coarse powder. Add to the mince with the lime
juice and spring onions.
4 Serve topped with mint, Thai basil and coriander and
serve either in lettuce leaves or with sticky rice.
Total fat Saturated Salt Sugar Protein- 3 g 4.4g 1g 3.3g 26g