Thai Mushroom Larb with Lettuce Wraps
I came up with this recipe when I decided to do a vegan version of larb and I must say I do love it. It reminds me of a Nyonya dish my mother used to make called jiu hu char, which is jicama, carrots, pork belly, mushrooms and fried cuttlefish served in a lettuce wrap.
Ingredients 14
60 ml vegetable oil
30 g red asian shallot, thinly sliced
10 g garlic, crushed
200 g mixed Asian mushrooms, such as enoki, wood ear, baby king brown and oyster, sliced
1 tsp caster sugar (superfine sugar)
1⁄2 tsp chilli powder
1 tbsp light soy sauce
2 tsp fish sauce
1 tbsp lime juice
To Serve
10 g coriander leaves (cilantro leaves)
10 g Vietnamese mint
60 g lebanese cucumber, julienned
60 g carrot, julienned
12 whole leaves baby cos lettuce (romaine lettuce)
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Method 4
Heat a wok over a high heat then add the . Fry the and for 1 minute.
Add the and cook until they start to break down – this should take 2–3 minutes.
Add the , , , and . Remove from the heat and transfer the larb to a serving dish.
To serve, place the herbs and vegetables on a large serving plate. Use the cups as a vessel to eat the larb.
Diana Chan's tips
For a vegetarian option, use coconut amino fish sauce instead of regular fish sauce.
