Larb gai salad

Larb gai salad

Total: 30 min. | Active: 30 min.
lactose-free, gluten-free
Nutritional value / person: 265 kcal
, Fat: 10 g
, Carbohydrate: 14 g
, Protein: 28 g

Ingredients

4 person

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Rice

50 g perfumed rice
1 tsp chilli flakes

Chicken

sesame oil for frying
500 g mince (chicken)
1 stick lemongrass, core finely chopped
2 tbsp fish sauce
1 lime, the whole juice
1 cm ginger, finely grated

Vegetables

1 spring onion, cut into rings, green into stripes
1 shallot, cut into thin rings
200 g celery, thinly sliced

herbs

1 cucumber, peeled, quartered in slices
½ bunch coriander, torn into pieces
½ bunch Thai basil
4 lettuce leaves
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How it's done

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Rice

Without adding any oil, toast the rice in a non-stick frying pan, stirring constantly until golden brown. Blitz the rice and chilli flakes in a food processor, set aside.

Chicken

Heat the oil in the same pan, stir fry the chicken for approx. 5 mins., reduce the heat. Add the lemongrass, fish sauce, lime juice and ginger.

Vegetables

Mix the spring onions, shallots and celery in with the chicken, simmer for a further 2 mins.

herbs

Mix the cucumber, herbs and rice & chilli mixture in with the chicken salad. Serve on lettuce leaves.

Good to know
Serve with: Cooked perfumed rice

How-tos

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