Chicken Larb

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

Serves: 4


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


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.