Mushroom Larb (Spicy Thai Salad)
Make the toasted rice. Put 1/4 cup rice in a frying pan, toast for 10 mins then blitz into a powder.
Chop 250g shiitake mushrooms & 250g chestnut mushrooms, use a Nicer Dicer or chop with a knife.
Fry off the mushrooms until water is released then drain all water off in a sieve.
Put 2 shallots, 2 tbsp fresh coriander & 2 tbsp fresh mint in a big bowl.
Add 1 tsp chilli flakes.
Put 1 tbsp toasted rice in.
Put the drained mushrooms in.
Add 1 tsp brown sugar (or whatever sugar you have).
Pour in 2 tbsp soy sauce.
Squeeze in the juice of 1 lime (around 2 tbsp). Using a lime squeezer to make it easier!
Mix really well.
Serve on baby gem lettuce leaves and enjoy!
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