Mushroom Larb (Spicy Thai Salad)
12 STEPS
Make the toasted rice. Put 1/4 cup rice in a frying pan, toast for 10 mins then blitz into a powder.
1
Chop 250g shiitake mushrooms & 250g chestnut mushrooms, use a Nicer Dicer or chop with a knife.
2
Fry off the mushrooms until water is released then drain all water off in a sieve.
3
Put 2 shallots, 2 tbsp fresh coriander & 2 tbsp fresh mint in a big bowl.
4
Add 1 tsp chilli flakes.
5
Put 1 tbsp toasted rice in.
6
Put the drained mushrooms in.
7
Add 1 tsp brown sugar (or whatever sugar you have).
8
Pour in 2 tbsp soy sauce.
9
Squeeze in the juice of 1 lime (around 2 tbsp). Using a lime squeezer to make it easier!
10
Mix really well.
11
Serve on baby gem lettuce leaves and enjoy!
12