Laab Kai

June 1, 2005

I have made laab many times, as it is definitely a family favourite. Sometimes I use minced pork and it adds more depth to the flavour. But if you go the pork way, make sure you get the leanest mince you can find. For today's recipe I used minced chicken for a really low fat dish. In fact, if you're dieting, laab is pretty guilt-free.

One of the essential ingredients is toasted rice which is ground and then sprinkled over the finished dish. It adds a nice texture and nutty flavour and also absorbs the dressing. It takes just a few minutes to make: take four tablespoons of glutinous rice and dry fry them for about seven minutes in a wok until brown. Pound in a mortar or process in a coffee grinder till you have a coarse powder. (I recommend having a special coffee grinder for spices.)

Laab Kai

500g finely minced chicken
3 tablespoons water
2 finely sliced spring onions or 2 tablespoons finely chopped red onion
3 tablespoons finely chopped coriander
1 tablespoon finely chopped lemon grass (use the tender centre part only)
1 or 2 red chillies, deseeded and finely chopped (or 1 teaspoon chilli paste)
2 tablespoons fish sauce
1/2 teaspoon sugar
3 tablespoons lemon or lime juice
2 Kaffir lime leaves, shredded
1 tablespoon ground toasted rice
shredded basil leaves (for garnish)
lettuce, tomatoes, cucumber (for serving)

Simmer the chicken mince in the water in a non-stick frypan until cooked. Removed from the heat and place in a bowl. Mix the remaining ingredients together, apart from the basil. Check the flavour and adjust to suit your taste if necessary. Pour over the meat and mix well.

Line a serving dish with whole or shredded lettuce leaves. Garnish with tomato and cucumber and spoon in the chicken, pouring over any dressing remaining in the bowl. Garnish with the shredded basil.