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Recipe By Jaxters

Ref: 957
Heading: Salads
Cuisine: Thai/Vietnamese
Food Type: Meat
No of Portions: 4
Change no of portions required to :

Ingredients & Prep

   600 g  Chicken mince
   4 Banana shallots finely chopped
   60 g  Fresh coriander chopped
   50 ml  Lime juice
   30 g  Fresh mint chopped
   6 Garlic cloves finely grated
   3 tbsp  Thai fish sauce
   1 Lemongrass stalk cut into in 1/4s & bashed
   4 Red chilli finely chopped
   1 tbsp  Sesame oil
   2 tbsp  Groundnut or veg oil for frying
  Pickled Garnish
   80 ml  Rice wine vinegar
   40 ml  Water boiling
   1/2 Cucumber slices at an angle
   1 Red onion med finely sliced half moons
   1 tbsp  Sweet chilli sauce
   2 tsp  Fish sauce
   8 Lettuce leaves of choice
   4 tbsp  Roast peanuts chopped
   sprinkle  Fresh coriander leaves


  Step 1
First make the pickled garnish ahead of time, place onion & cucumber in a bowl, then in another bowl add vinegar, fish & sweet chilli sauces then pour in boiling water, mix then pour over onion & cucumber, coat the veg by mixing it all around, then cover with cling film, set aside for an hour.
  Step 2
The chicken, have all ingredients ready prepared, heat a frying pan or wok on a med to high heat, add oil, lemongrass & shallots & stir fry for 1 minute, then add chicken, garlic & chilli, lime juice & stir fry for a further 5 minutes, then turn off the heat then add sesame oil, mint & coriander, mix together.
  Step 3
Use the cold pickling liquid to dress the lettuce leaves then place 1 leaf on each serving plate, then spoon on chicken mince then place other leaf on the side of the plate with pickled onion & cucumber then sprinkle over the peanuts on the chicken mince & coriander.

Suggestion & Tips

You can use Beef or lamb mice if you prefer.
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