This chicken larb is the perfect choice for a quick and easy shared meal.
1 tbsp vegetable oil
300g chicken mince
3 garlic cloves, finely chopped
¼ cup water
1 tsp sea salt
1 tbsp white sugar
2 tbsp fish sauce
2 tbsp freshly squeezed lime juice
2 red eschalots, peeled and finely sliced
½ bunch mint, leaves picked and torn
½ bunch coriander leaves with some finely chopped stem
½ tsp chilli flakes, plus extra to serve if needed
baby cos leaves and lime wedges, to serve
1 tbsp jasmine rice
For the roasted rice, place raw rice in pan and heat over medium heat. Shake pan constantly until rice is lightly golden, 10-15 minutes. Allow to cool slightly before grinding in mortar and pestle or spice grinder. This should result in a fi ne powder.
For the larb, heat oil in a wok over high heat and stir-fry mince until cooked through; it should resemble coarse crumbs (2-3 minutes until moisture has evaporated). Add the garlic and cook an extra 20-30 seconds or so until it becomes fragrant – do not colour the garlic.
Turn off heat and immediately add the water, salt and sugar and stir until the sugar has dissolved.
Fold through the remaining ingredients and serve immediately. To serve, sprinkle roasted rice over the larb and serve with cos leaves, a lime wedge and extra chilli flakes if desired.
Tip: Any mince can be used in the larb: pork, quail or seafood such as minced prawns. For an extra hearty shared meal, cook up Neil Perry's cinnamon braised beef and serve both dishes up