Hot Asian Larb Taco
What does minced chicken have in common with fish sauce and lettuce? The two make a perfect hot taco while paying a special spicy tribute to the country of Laos.
Ingredients
Number of portions
1 kg minced chicken or finely-chopped chicken thighs
0.5 dl lime juice, freshly squeezed
0.5 dl Santa Maria Fish Sauce
1 tbsp Santa Maria Chili Flakes
0.5 dl long-grain rice, uncooked
1 head of romaine lettuce
1 cucumber, finely shredded
200 g cherry tomatoes, halved
3 tbsp oil for frying
2 garlic cloves, finely chopped
2 banana shallots, in thin slices
15 g coriander, fresh
10 g mint, fresh
Santa Maria Sweet Chili Sauce
20 Santa Maria Tortilla 6"
How to prepare
Mix the lime juice, fish sauce and chili flakes in a bowl.
Roast the rice in a frying pan without oil on medium heat until the rice turns light brown.
Run this in a mixer until it forms a flour with small pieces in it. Set aside.
Fry the minced chicken in oil with the finely-chopped garlic.
When the minced chicken is almost done, mix in the roasted rice flour, fish sauce mixture, and the sliced shallots.
Stir and bring to boil, then remove from the heat.
Coarsely chop the fresh herbs and mix in before serving.
Warm the tortillas and fill each with large pieces of romaine lettuce, followed by the minced chicken mixture with herbs, and the remaining vegetables.
Makes two tacos per person. Top with sweet chili sauce.
Recipe categories
Food