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Thai Inspired Chicken Laab (spiced salad)

This Thai-inspired recipe is a stylish, moreish canapé


600g minced chicken
28g coriander including stalk
1 tbsp grated ginger
2 cloves of grated garlic
1 tbsp shrimp paste
2 birds eye chilli finely chopped (seeds in if you like it hot)
2 tbsp fish sauce
Juice of 2 limes
2 shallots finely chopped
10 mint leaves finely chopped
50g toasted rice (basmati works best)
1 tbsp unrefined dark muscavado sugar
To Serve
Lettuce cups (baby gem or iceberg lettuce works well for this) and garnish with some chopped spring onion.


Serves: 4    Preparation & Cooking time: 30 minutes

  1. In a dry wok over a high heat, add the rice and dry cook for around 3 minutes until the rice has browned

  2. Remove from heat and pound lightly in a pestle and mortar, and set aside
  3. In a pestle and mortar lightly pound together the garlic, ginger, chilli, coriander stalk into a rough paste
  4. In a wok on a high heat, fry the shallots and add the paste with some vegetable oil, and then add the mince. Cook for about 5 minutes
  5. Add the shrimp paste, fish sauce, lime juice, a splash of water and sugar and cook for a further 2-3 minutes 
  6. Take off the heat and toss through the finely chopped coriander and mint
  7. Serve with lettuce cups, garnish of spring onion and toasted rice