Laap gai, a de­light­ful spicy chicken salad from Vi­en­tiane

Pilbara News - - Lifestyle -

Known as Laab, Laap and Larb through­out dif­fer­ent parts of Laos, Thai­land and Cam­bo­dia, each area makes a dif­fer­ent ver­sion of this de­li­cious minced meat salad. Fre­quently the meat is served raw in Cam­bo­dia and Laos, but most visi­tors opt for the cooked ver­sion. This ver­sion came from the Lao cap­i­tal, Vi­en­tiane.

Make it as spicy or as 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 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 1 tbsp sticky rice pow­der. The salad should taste hot, sour and salty. Ad­just flavours with ex­tra chilli, fish sauce and lime ac­cord­ingly.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.