Larb salad

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Larb Salad

- 50g jasmine rice, toasted and ground medium-fine
- 20g palm sugar
- 1 tsp chilli flakes
- juice of 2 limes
- 2 tbsp fish sauce
- 2 tbsp peanut oil
- 500g pork mince
- 1/2 tsp white pepper
- 2 shallots, sliced
- 1 spring onion, sliced
- 1/2 bunch mint leaves, picked and washed
- 1/2 bunch coriander, picked and washed
- 1/2 head of iceberg lettuce
- 1/2 cucumber sliced

1. For the dressing, add the palm sugar, chilli, lime juice and fish sauce and pound until the palm sugar has dissolved.
2. Cook the pork in a large pan over a med heat, add the oil and then the pork mince and break the mince up. Season with a pinch of salt and white pepper. Continue to cook mixing the whole time as you don't want to brown the meat at all, just cook it through.
3. Once the pork is cooked, add it to a bowl with some of the ground toasted rice, the sliced shallots, spring onions and herbs. Dress well with the dressing and then lay on a plate, sprinkling some more toasted rice and chilli on top.
4. Serve the iceberg and cucumber next to it and some rice on the side.
5. Enjoy!
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