Thursday, 9 May 2013
Lip tingling, tongue searing, tastebud rocketing yumminess! This salad is so simple to make but it sings off the plate. Beware, it is VERY hot! I serve with sticky rice to help calm the chilli burn, but sometimes you need to numb your lips with spice! My sister gave me a packet of laab mix
which is what I used tonight and it was the most authentic tasting one I have made to date. I just cannot get enough of thai food right now!
For two people you need
300g pork mince (use quorn mince if you're veggie or crumbled tofu)
1 packet laab seasoning
1/4 cup water
fresh mint and coriander to serve
as many thai chillies as you want, thinly sliced as a garnish (I used two!)
a thinly sliced shallot or red onion
2 spring onions, thinly sliced
1-2 tbsp fish sauce or mushroom soy sauce if veggie/vegan
Thai sticky rice to serve
Heat a wok and stir fry the protein in the water until completely cooked and hot. Add the packet of laab seasoning and mix well. Turn out onto a serving dish and garnish with the shallot/onion, spring onions, chillies, coriander and mint. Serve with the rice and prepare for a taste sensation!