41min 4 ppl
Larb Het (Spicy Mushroom Salad)
29 minutes
4 people
Medium31–60 min or 7–12 steps
29 min · 7 steps
Medium: 31–60 min or 7–12 steps
160 kcalper person
Protein 6g
Carbs 15g
Fats 8g
About this dish
Finely chopped mushrooms stand in for the mince in this vegetarian larb, browned until savoury and tossed with lime, soy, toasted rice powder and herbs.
Allergy Info
Gluten, Soya
Diet Info
Vegan
Ingredients
Fresh Produce
- Chestnut mushroomsfinely chopped400 g
- Shallotsthinly sliced4
- Spring onionsthinly sliced2
- Coriandersmall bunch, roughly chopped1
- Mint leavessmall bunch, leaves picked1
- Lime juice2 tbsp
Dried Goods
- Jasmine ricefor toasted rice powder2 tbsp
- Palm sugar1 tsp
Spices & Seasonings
- Chilli flakes1 tsp
Oils & Condiments
- Vegetable Oil1 tbsp
- Light soy sauce2 tbsp
Utensils
- Mortar and pestle
- Large frying pan
- Chopping board
- Sharp knife
Method
1
Toast the jasmine rice in a dry frying pan over medium heat for 4 minutes, stirring constantly, until deep golden, then grind to a coarse powder with a mortar and pestle.
Approx. 5 minutes
2
Thinly slice the shallots and spring onions, roughly chop the coriander and pick the mint leaves.
Approx. 6 minutes
3
Finely chop the mushrooms.
Approx. 5 minutes
4
Heat the vegetable oil in a large frying pan over medium-high heat and stir-fry the mushrooms for 6 minutes, until browned and any liquid has evaporated.
Approx. 6 minutes
5
Remove the pan from the heat and stir the soy sauce, lime juice, chilli flakes and palm sugar through the hot mushrooms.
Approx. 3 minutes
6
Fold in the toasted rice powder, shallots and spring onions.
Approx. 2 minutes
7
Scatter over the coriander and mint and serve while still warm.
Approx. 2 minutes
