Chicken Quick Entrees Asian

Betel leaves with larb

Name: Betel leaves with larb
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 10
Cuisine: /asian
Ingredients: 1 tablespoon peanut oil; 2 garlic cloves, crushed; 2 eschalots (preferably Asian red), finely chopped; 1 lemongrass stalk, white part only, finely chopped; 400g chicken mince; 2 teaspoons finely shredded kaffir lime leaves; 1/2 red onion, finely chopped; 1 tablespoon roasted ground rice; 1/2 cup each chopped fresh mint and coriander leaves; 20 betel leaves; Fried Asian shallots, to garnish; Lime wedges, to serve; 1/4 cup (75g) tamarind concentrate; 1/4 cup (60ml) seasoned rice wine vinegar; 1/3 cup (80ml) fish sauce; 2 1/2 tablespoons grated palm sugar; 1/4 cup (60ml) lime juice; 3 red chillies, seeds removed, finely chopped

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Create authentic Asian meals at home with this tasty chicken mince mixture served on traditional betel leaves.

1 tablespoon peanut oil
2 garlic cloves, crushed
2 eschalots (preferably Asian red), finely chopped
1 lemongrass stalk, white part only, finely chopped
400g chicken mince
2 teaspoons finely shredded kaffir lime leaves
1/2 red onion, finely chopped
1 tablespoon roasted ground rice
1/2 cup each chopped fresh mint and coriander leaves
20 betel leaves
Fried Asian shallots, to garnish
Lime wedges, to serve

Thai dressing

1/4 cup (75g) tamarind concentrate
1/4 cup (60ml) seasoned rice wine vinegar
1/3 cup (80ml) fish sauce
2 1/2 tablespoons grated palm sugar
1/4 cup (60ml) lime juice
3 red chillies, seeds removed, finely chopped

Method

1.

For the Thai dressing, place all ingredients in a screw-top jar. Secure the lid and shake well until combined and the sugar has dissolved. It will keep refrigerated for 1 week.
2.

Heat peanut oil in a wok or deep frying pan over high heat. Add the garlic, eschallots and lemon grass and cook for 1 minute. Add chicken mince and cook for 3-4 minutes, breaking up lumps as you go, until chicken is cooked through. Transfer to a bowl and set aside to cool. Add 1/4 cup (60ml) Thai dressing, lime leaves, onion, ground rice, mint and coriander. Stir to combine.
3.

To serve, place a heaped teaspoon of larb on each betel leaf and garnish with fried shallots and a lime wedge.