Laap recipe

Minced pork dressed with lime and padaek and bound with khao khua, the toasted glutinous rice powder that gives the salad its nutty grit.

35 minuteseasy11 ingredients

Ingredients

• 3 tbsp toasted glutinous rice powder
• 500 g minced pork
• 2 tbsp padaek
• 2 tbsp fish sauce
• 60 ml lime juice
• 15 g galangal
• 3 shallots
• 4 green onion
• 30 g mint
• 20 g sawtooth coriander
• 1 tbsp dried chili flakes

How to make Laap

1. Dry-toast 50 g of raw glutinous rice in a pan over low heat, stirring, until deep golden, then pound it in a mortar to a coarse powder; you need about 3 tablespoons of khao khua and nothing else replaces it.
2. Cook 500 g of minced pork in a pan with a splash of water, breaking it up, until just done; do not brown it dry.
3. Take it off the heat and let it cool for 5 minutes so it will not wilt the herbs.
4. Mix 60 ml of lime juice, 2 tablespoons of padaek, 2 tablespoons of fish sauce and 1 tablespoon of chili flakes.
5. Pour the dressing over the warm pork, add 15 g of finely grated galangal and 3 sliced shallots, and toss.
6. Fold in the khao khua last, then 30 g of mint, 20 g of chopped sawtooth coriander and 4 sliced green onions.
7. Check the balance of sour, salty and hot, and serve at room temperature with steamed sticky rice eaten by hand, not with jasmine rice.

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