Spicy larb 1 2 3 ``take your senses to tantalising new heights´´
A THAI CLASSIC THAT’S FRESH AND AROMATIC
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.