THE LIME-STUNG POULTRY DUST

(Our Play on Thai Larb Gai)

THE LIME-STUNG POULTRY DUST

Ingredients: 400g Chicken mince, 3 tbsp Lime juice, 2 tbsp Fish sauce, 1 tsp Chili flakes, 1 tbsp Toasted rice powder (optional), 2 Red onions (finely sliced)...

Ingredients

  • 400g Chicken mince
  • 3 tbsp Lime juice
  • 2 tbsp Fish sauce
  • 1 tsp Chili flakes
  • 1 tbsp Toasted rice powder (optional)
  • 2 Red onions (finely sliced)

Cooking Method

  1. The Scorch Fry chicken mince in a dry pan on high heat until cooked and slightly browned; break up clumps.
  2. The Bloom Add lime juice and fish sauce with a 15ml splash of water; stir until the liquid is mostly absorbed.
  3. The Marriage Turn off heat; toss in the sliced onions and toasted rice powder.
  4. The Final Flourish Garnish with a massive handful of fresh mint and coriander.

Cuisine: Asian

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