Salad (Larp of Chiang Mai)

April 26, 2010

Ingredients: (Serves 4 – 6)

450 g/1 lb minced (ground) chicken

1 lemon grass stalk, root trimmed

3 kaffir lime leaves, finely chopped

4 fresh red chilies, seeded and chopped

60 ml/4 tablespoons fresh lime juice

30 ml/2 tablespoons Thai fish sauce

15 ml/1 tablespoon roasted ground rice

2 scallions (spring onions), finely chopped

30 ml/2 tablespoons fresh coriander (cilantro) leaves

Thinly sliced kaffir lime leaves, mixed salad leaves and fresh mint sprigs, to garnish

Method:

Heat a large, non-stick frying pan. Add the minced chicken and moisten with a little water. Stir constantly over a medium heat for 7-10 minutes, until it is cooked through. Remove the pan from the heat and drain off any excess fat. Cut off the lower 5 cm/2 in of the lemon grass stalk and chop it finely.

Transfer the chicken to a bowl and add the chopped lemon grass, lime leaves, chilies, lime juice, fish sauce, roasted ground rice, scallions and coriander. Mix thoroughly.

Spoon the chicken mixture into a salad bowl. Sprinkle sliced lime leaves over the top and garnish with salad leaves and sprigs of mint.

It is famous for its chicken salad, which was originally called “Laap” or “Larp”. Duck, beef can be used instead of chicken.

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