Spicy larb 1 2 3 ``take your senses to tan­ta­lis­ing new heights´´

A THAI CLAS­SIC THAT’S FRESH AND ARO­MATIC

Sunday Herald Sun - Stellar - - Class - By Donna Hay

M aster this beau­ti­fully fra­grant South-east Asian dish and take your senses to new heights. ¼ cup (50g) long white rice ¼ cup (60ml) rice wine vine­gar 1 ta­ble­spoon caster sugar

CHICKEN AND PORK LARB 500g chicken mince 500g pork mince 2 ta­ble­spoons lime juice 1 ta­ble­spoon brown sugar ½ cup (125ml) chicken stock

STEP 1 Place the rice in a small fry­ing pan over medium heat. Cook, stir­ring oc­ca­sion­ally, for 12–15 min­utes or un­til golden brown. Set aside to cool. Crush finely us­ing a mor­tar and pes­tle. STEP 2 To make the larb, place the chicken, pork, lime leaves, chilli, ginger, co­rian­der root, gar­lic, lime juice, fish sauce and sugar in a large bowl and mix to com­bine. STEP 3 Heat a wok over high heat. Cook the mince mix­ture and lemon­grass for 20 min­utes or un­til browned. Dis­card lemon­grass and stir through the stock and 1 ta­ble­spoon of crushed, toasted rice. Keep warm. Whisk the vine­gar and sugar in a large bowl un­til sugar has dis­solved. Add the car­rot and onion and toss to com­bine. STEP 4 Serve with toasted rice, car­rot salad, steamed rice and herbs. Serves 4.

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