Mushroom laab (larb)
Inspired by laab (or larb), the Thai recipe of fragrant pork mince in lettuce cups, this mushroom version is a party for your palate. Fish sauce, lime juice, chilli flakes and mint bring simply cooked mushrooms to life for a light and refreshing snack or starter.
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Ingredients
- 1 tbsp glutinous or jasmine rice
- Dash vegetable oil
- 300g white mushrooms, finely chopped
- 1½ tbsp fish sauce (or vegan alternative, see Know-how); check the label if you need it to be gluten free
- 2 shallots, finely sliced
- 1 tsp chilli flakes
- Juice 1 lime
- Handful mint leaves, chopped
- 1 little gem lettuce, leaves separated, to serve
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Method
- Toast the rice in a large frying pan over a low-medium heat, shaking regularly, for about 10 minutes until richly golden all over. Tip into a pestle and mortar or spice grinder and crush to a powder.
- Return the frying pan to a high heat and add the oil along with half the mushrooms and a good pinch of salt. Cook, stirring every now and then, for about 2 minutes until golden and tender. Push to one side, then add the rest of the mushrooms and repeat. Remove the pan from the heat, add ½ tbsp fish sauce and the shallots, then leave for a minute.
- Stir in the rest of the fish sauce along with the chilli flakes, lime juice and mint. Taste and adjust the flavour, adding more lime or fish sauce as you prefer. Stir in the rice powder and spoon into lettuce leaves to serve.
Nutrition
- 99kcals Calories
- 2.6g (0.3g saturated) Fat
- 6.1g Protein
- 13g (2.4g sugars) Carbs
- 2.7g Fibre
- 2.7g Salt
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