Chicken Larb

, from Issue #16. September, 2015
Photography by Aaron McLean.
    Chicken Larb

    Serves: 4

    INGREDIENTS

    500 grams chicken mince
    juice of 2 limes
    1 tablespoon peanut oil
    2 cloves garlic, crushed
    2 shallots, finely chopped
    ¼ - ½ teaspoon chilli powder
    1 lemongrass, tender inner stalk only, finely chopped
    3 tablespoons fish sauce
    3 tablespoons lime juice
    2 tablespoons tamarind concentrate
    1 long red chilli, seeds removed, finely chopped
    3 spring onions, finely sliced
    ¼ cup each chopped mint and coriander
    2 tablespoons toasted ground rice*

    To serve
    crisp lettuce leaves

    METHOD

    Combine the chicken mince with the lime juice and leave for 15 minutes. Heat the oil in a wok or heavy-based sauté pan until hot. Stir fry the garlic, shallots, chilli powder and the lemongrass for a minute. Tip in the chicken and stir constantly over a high heat, breaking up any lumps with the back of a spoon. When cooked tip into a bowl.

    Combine the remaining ingredients and pour over the chicken. Stir to combine and adjust the taste with more lime juice or fish sauce.

    To serve: Pile into lettuce leaves and serve with lime wedges to squeeze over before eating. 

    *To toast rice: heat a dry sauté pan and toss ¼ cup of jasmine rice over a low heat until golden. Grind in a spice grinder or in a mortar and pestle to a fine powder. Store in an air-tight jar.

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