Celebrity chef Peter Evans published this recipe in one his cookbooks. It’s really quick and tasty and I love it for a light dinner or substantial lunch. I haven’t actually modified the recipe at all and followed it to the letter, so see above link for Peter’s method and ingredients.
Traditionally from Northern Thailand and Laos, Larb is like a Chinese Sang Choi Bau. Served with fresh Iceberg lettuce cups, it is healthy and the freshness of all the herbs make the palate sing ! You can make your palate sing AND dance by using extra bird’s eye chilli or Thai green scuds – otherwise just use the long red ones, which will make it mild.
It is even easier to make if you can find free range chicken mince. If not use free range breast pieces and whizz in a food processor. Once mixed with the cornflour, the chicken will clump so when you are frying try to break up all the lumps.
The only other tip is I make the recipe quantity for two people, even though the recipe stipulates it serves four. You would be still be pretty hungry if serving four people unless it is part of a banquet of dishes. It is also worth pointing out we keep the meal low carb and don’t serve steamed rice with it, as they would in Thailand or Laos.