Larb or laab is a meat salad seasoned with herbs. It is believed that the dish is originally from Laos, but it is also popular in the Northeastern and Northern regions of Thailand, as well as being present in the menus of Thai restaurants around the world.
Ingredient:
Red chili 50%, Herbs 35%, Dried Szechuan paper 10% and Dried Galangal 5%
No Preservatives
THAI FDA Approved
PRODUCT OF THAILAND
You will Need :
Meat of you choice
Lemon Juice
Small Diced Green Onion, Red Onion, Mints leaves
Lettuce, Carrots
Instructions:
- Combine Prik Larb Seasoning with meat (Pork, Chicken of Beef) 1 Package for 2.5 Lbs of meat
*Use small amount if you don’t like spice! - Stir-fry the meat in a hot pan until it is quite done. Leave it cool down.
- Add green onion, red onion, and mint leaves.
- Adjust the taste by add fish sauce or salt and lemon juice until it tastes right for you.
- Eat with rice or sticky rice, plus some crunchy vegetable like lettuce and Carrots.
For Crispy Larb Meatballs
- Combine Prik Larb Seasoning with meat, Green Onion and Red Onion (Meat suggestion Pork, Chicken of Beef) 1 Package for 2.5 Lbs of meat *Use small amount if you don’t like spicy!
- Form loosely into 1-inch balls (or smaller if you like) so the edges will crisp up. Do not roll the balls too tightly or they will not be crispy.Tip: To know if your meatballs’ seasoning is just right, before forming into balls, you could take a small piece and cook it in the microwave or frying pan and taste. That way, you could adjust the seasoning if necessary before frying the rest.
- Deep fry in a pot of hot oil (180°C/350°F) for about 5 mins or until golden brown.
- Eat with rice or sticky rice, plus some crunchy vegetable like lettuce and Carrots.
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