| انشأ بواسطة | سبينس |
| وقت التحضير | 20 دقائق |
| وقت الطهي | 10 دقائق |
| عدد الأفراد | 4 |
| مطبخ | آسيا |
| النظام الغذائي | Other |
| إرشادات التحضير | وصفة سهلة |
| سعرات حرارية | 215 |
| دهون | 8g |
| المشبعة | 2g |
| بروتين | 17g |
| الكربوهيدرات | 18g |
| السكريات | 3g |
| نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان. تعرف على المزيد | |
المكونات
طريقة التحضير
تحميل PDFTo make the dressing, place a dry pan over a medium heat. Add the Thai sticky rice and toast until golden brown and fragrant, approx. 8-10 minutes. Transfer to a mortar and pestle, or spice grinder and grind into a fine powder.
To make the larb, heat the oil in the same pan over a medium heat. Add the chicken mince and season with salt. Cook, stirring continuously, to break up any clumps, until the chicken is fully cooked but not browned approx. 5 minutes. Transfer to a large mixing bowl and cool slightly.
Peel and finely slice the shallots and spring onions. Remove the tough outer layers of the lemongrass and finely chop the tender inner core. Finely slice a handful of each of the herbs on a diagonal. Add the shallots, spring onions, lemongrass and herbs to the large bowl with the warm chicken.
Juice the limes into a small bowl. Add the toasted rice flour, chilli flakes, palm sugar and fish sauce, stirring until the sugar is dissolves. Pour the sauce over the chicken and toss everything together, ensuring the flavours are well distributed
Slice the cucumber into rounds and arrange it on a plate with the Crunchita lettuce leaves, cucumber and the remaining herbs. Serve with crunchy lotus chips for extra texture.
