Aro­matic laap gai (spicy chicken salad)

Pilbara News - - Lifestyle -

This ver­sion came from the Lao cap­i­tal, Vi­en­tiane. Make it as spicy or sour as you dare. Prepa­ra­tion: 5 min­utes Cook­ing: 10 min­utes Serves: 4 In­gre­di­ents: 1 tbsp sticky rice 1 tbsp veg­etable oil 2 shal­lots, thinly sliced 500g minced chicken 1⁄4 cup fish sauce 1⁄2 tsp salt 1⁄4 cup spring onion, finely sliced 1⁄4 cup co­rian­der (stem and leaf), finely chopped 1⁄4 cup mint (leaves picked), finely 4 chopped 2 dried chill­ies, finely crum­bled 2 limes, juiced

Method:

Dry fry sticky rice grains in a fry­ing pan un­til they be­come very dark brown. Cool, then crush to a pow­der with a mor­tar and pes­tle. Heat oil in a wok over a medium flame and fry shal­lots un­til golden. Add chicken mince and stir-fry un­til cooked through. Add fish sauce and salt and mix through. Al­low to cool. Add spring onion, co­rian­der, mint and crum­bled red chilli. Add a good squeeze of lime juice. Mix through one ta­ble­spoon sticky rice pow­der. The salad should taste hot, sour and salty. Ad­just flavours with ex­tra chilli, fish sauce and lime ac­cord­ingly.

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