Thanks to everyone who came to watch Jordan Theodoros demonstrate this spicy Thai Laarb Salad at the Oz Asia Moon Lantern Festival Last night.
Here is the recipe as promised.
150 grams minced chicken
1 pinch salt
50 ml water
1 pinch of sugar
1 pinch of white pepper
1teaspoon chilli powder
½ teaspoon crispy garlic
Fish sauce to taste
1 juicy lime
2 peeled sliced shallots
1 sliced spring onion
1 small bunch corriander,picked
1 small bunch mint, picked and torn
1 finely sliced lemongrass stick
2 tablespoons ground roasted sticky rice
Raw cabbage, witlof, cucumber and any other cooling vegetables to garnish.
In a small pot simmer the chicken together with the water, salt, sugar, white pepper,chilli powder, crispy garlic and a splash of fish sauce, until it is cooked through, stirring at all times so it doesn’t clump together.
Remove from the heat and add the lime juice. Taste a little, the flavour should be hot, sour and salty.
Mix through the shallots, spring onion, corriander, mint and lemongrass and present on a serving dish.
Sprinkle over the ground rice, and serve alongside lengths of cucumber, witlof, cabbage or any cooling vegetables you can find.
*note: to make roasted rice, pan roast sticky rice which has ideally been soaked previously, until it becomes slightly golden and fragrant, then grind it to a powder.