Ingredients
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
To soften the mushrooms
Dressing
Larb
To serve
How it's done
To soften the mushrooms
Soften the mushrooms in warm water for approx. 15 mins. Set aside 4 tbsp of the mushroom water. Drain and roughly chop the mushrooms.
Dressing
Whisk the lime juice, soy sauce, sesame oil and reserved mushroom water with the sugar until the sugar has fully dissolved.
Larb
Heat the oil in a wok or frying pan. Add the cauliflower, shallot, garlic, lemongrass, chilli and kaffir lime leaf, stir fry for approx. 5 mins. until the vegetables are just soft. Add the mushrooms, stir fry for a further 2 mins. Remove the pan from the heat. Pour in the dressing. Roughly chop half of the herbs, add with the spring onion, mix, season.
To serve
Plate up the Larb with the cucumber and the remainder of the herbs. Scatter the peanuts on top, serve with the lime.
| Serve with: | Fragrant rice. |
|---|
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