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Larb
Serves 2-4 Starters and mains
Ingredients
- 1tbsp jasmine rice
- 450g chicken breast fillets very finely chopped (or mince)
- fine zest of 1 lime, juice of 2, and 1 sliced to serve
- 1cm ginger, peeled and grated
- 1 lemongrass stalk, trimmed and very finely chopped
- 11⁄2tbsp sunflower oil
- 125g banana shallots, halved lengthways and finely sliced
- 2tsp organic coconut palm sugar, grated
- 10cm red chilli deseeded and finely chopped
- 2tbsp fish sauce
- 2tbsp sweet chilli sauce
- 1 bunch thin spring onions, trimmed, white part sliced into thin rounds, green diagonally tender stems and leaves from large pot of coriander, chopped (keep a few whole to put on top)
- 4 sprigs mint, leaves removed and finely chopped
- 50g roasted peanuts, roughly crushed
Method
Dry-roast rice in a small frying pan, stirring continuously until golden; cool, finely grind and put to one side. Put chicken in a bowl, add the lime zest, the juice of 1 lime, and squeeze the grated ginger over the mixture and discard the fibres, add the lemongrass, stir well and put aside for 5 minutes.
Heat a wok until it starts to smoke, pour in the oil followed by the chicken mixture and stir fry for 3 minutes. Add the shallots and palm sugar and continue to stir fry for 2 minutes. Take off the heat and add the fresh chilli, fish sauce, chilli sauce, the white part of the spring onions, the chopped herbs, the rice and the juice from the other lime. Stir well and top with the green part of the spring onions, coriander sprigs and the peanuts. Serve hot with rice or in lettuce leaves and lime slices.
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