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Stir Fried Australian Prawn Larb

Yields1 ServingPrep Time30 minsCook Time5 minsTotal Time35 mins

Larb is a traditional Laotian dish, perfect and light for hot summers.

Stir fried Australian prawn larb

 2 tbsp vegetable oil
 1 kg peeled green Australian prawns cut into small pieces(or use 500g frozen Australian prawn meat cut into small pieces)
 3 garlic cloves, finely chopped
 ¼ cup chicken stock
 1 tsp sea salt
 1 tbsp white sugar
 1 tbsp fish sauce
 2 tbsp freshly squeezed lime juice
 2 red eschalots, peeled and finely sliced
 ½ bunch mint, leaves picked and torn
 ½ bunch coriander leaves with some finely chopped stem
 ½ teaspoon chilli flakes, plus extra to serve if needed
 Baby cos leaves, fresh coriander and lime wedges, to serve
Roasted Rice
 1 tbsp jasmine rice
To make the roasted rice:
1

Place raw rice in pan and heat over medium heat. Shake pan constantly until rice is lightly golden, 10-15 minutes. Allow to cool slightly before grinding in mortar and pestle.

To make the Larb:
2

Heat oil in a wok over high heat and stir-fry the prawn meat for 1-2 minutes or until cooked through.

3

Add the garlic and cook an extra 20-30 seconds or so until it becomes fragrant, add the stock, salt and sugar and stir until the sugar has dissolved.

4

Fold through the remaining ingredients and serve immediately.

5

To serve, sprinkle roasted rice over theĀ larbĀ and serve with cos leaves, a lime wedge and extra chilli flakes if desired.