Thai larb

• 500 gram ground chicken (or pork)
• 6 tbsp uncooked thai sticky rice (see note)
• 1-2 tsp dried chilli flakes
• 2 pinches sugar
• 1 tbsp fish sauce
• 2-3 limes
• 6 shallots sliced (3 if bananna shallots, see notes)
• 3-4 kaffir leaves, cut out centre stem and slice super thin
• small handful of cilantro
• 5 large spring onions, minced.
• about 30 leaves of fresh mint

Directions

1. Toast the uncooked rice in a pan, no oil on low heat until golden. Takes about 15 min.
2. Ground the toasted rice to a coarse powder (blending in food processor works great).
3. Fry the meat until fully cooked. Take off the heat.
4. Add 2 tbsp of the ground rice.
5. Add chilli flakes, kaffir leaves, sugar, fish sauce, and the juice of the 2 limes. Stir it all in.
6. Add the onions, cilantro and mint.
7. Serve with salad or rice.

Notes

• Bananna shallots are much bigger than regular shallots, so use half the amount
• Yield from toasted rice will be miuch moret than you need, which is good. Set aside for next time or use in yummy salats.