How to Make Shrimp Larb
Ingredients:
- 300 g fresh shrimp
- 2-3 shallots
- 2 stalks of coriander
- 4-5 sprigs of Marsh Mint
- 4-5 sprigs of Vietnamese Coriander
- 2-3 unit of Eggplant
- 1-2 tablespoons of toasted rice powder
- 1 tablespoon of cooked fermented fish sauce (padaek)
- 1-2 teaspoons of fish sauce
- ½ teaspoon of salt
- 1 teaspoon of seasoning powder
- 1-2 teaspoons of ground chili
Instructions:
- Peel the shrimp, remove the black vein, and wash them thoroughly. Cut the shrimp into bite-sized pieces.
- Briefly boil the shrimp until fully cooked. Do not overcook them, as they may become tough.
- Roast the shallots, garlic, and eggplant over a fire until cooked. Then pound them into a fine mixture.
- Add the cooked shrimp and pound again until well mixed.
- Season with fish sauce, cooked fermented fish sauce (padaek), salt, and seasoning powder.
- Add the toasted rice powder and ground chili, then mix everything well.
- Taste and adjust the seasonings to your preference.
- Add the chopped coriander, Marsh Mint, and Vietnamese coriander, then stir everything together.
- Serve shrimp larb with sticky rice and fresh vegetables.
Note: If making raw shrimp larb, take extra care because raw shrimp may contain harmful germs. Using fully cooked shrimp is a safer option.
