Larb is a refreshing Thai salad, usually made with ground meat
| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 20 minutes |
| Serves | 4 |
| Cuisine | Thai |
| Diet | Other |
| Preparation | Moderate |
| Calories | 227 |
| Fat | 5.5g |
| Saturates | 0.8g |
| Protein | 22.1g |
| Carbs | 21.7g |
| Sugars | 4.2g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPeel and finely chop the shallots. Deseed and finely slice the chillies. Thinly slice the lemongrass. Finely chop the lime leaves. Finely chop the squid, reserving the tentacles.
In a large bowl, combine the fish sauce, 2 tbsps of fresh lime juice and palm sugar. Stir until the sugar has dissolved.
Heat the oil in a pan over a medium heat. Add the shallots, chillies, lemongrass and kaffir lime leaves. Stir-fry for 2-3 minutes until fragrant. Add the finely chopped squid to the pan and stir-fry for a further 5 minutes to allow the flavours to combine. Remove from the heat.
Transfer the squid mixture to the bowl with the fish sauce dressing. Toss well to coat the squid evenly.
Heat a pot of oil to 180°C.
Combine the flour and salt and toss the reserved tentacles through the mixture, until evenly coated.
Fry in the hot oil for approx. 2 minutes or until cooked and crispy.
Arrange the lettuce leaves on a serving plate. Top with the squid larb and fried tentacles.
Pick the mint leaves and scatter over the dish and serve immediately.
