Larp of Chiang Mai
Chiang Mai is a city in the North-East of Thailand. The city is culturally very close to Laos and famous for its chicken salad, which was originally called "Laap" or "Larp". Duck, beef or pork can be used instead of chicken.
Ingredients
- 450g / 1lb minced chicken
- 1 lemon grass stalk, root trimmed
- 3 kaffir lime leaves, finely chopped
- 4 fresh red chillies, seeded and chopped
- 60ml / 4 tbsp lime juice
- 30ml / 2 tbsp nam pla (fish sauce)
- 15ml / 1 tbsp roasted ground rice (see Cook's Tip)
- 2 spring onions, chopped
- 30ml / 2 tbsp fresh coriander leaves
- thinly sliced kaffir lime leaves, mixed salad leaves and fresh mint sprigs, to garnish
Preparation
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- 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. Meanwhile, cut off the lower 5cm / 2in of the lemon grass stalk and chop finely.
- Transfer the cooked chicken to a bowl and add the chopped lemon grass, lime leaves, chillies, lime juice, nam pla (fish sauce), ground rice, spring onions and coriander. Mix thoroughly.
- Spoon the chicken mixture into a salad bowl. Scatter sliced kaffir lime leaves over the top and garnish with salad leaves and sprigs of mint.
COOK'S TIP
Use glutinous rice for the roasted ground rice. Put the rice in a frying pan and dry-roast it until golden brown. Remove and grind to a powder, using a pestle and mortar or a food processor. When the rice is cold, store it in a glass jar in a cool and dry place.
Serves 4-6.