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Prawn and Peanut Larb

William Meppem

Recipe for Prawn and Peanut Larb, from MiNDFOOD.

Prawn and Peanut Larb

Serves 4 (as an appetiser)

200g peeled cooked prawns, de-veined and finely sliced

1/3 cup lime juice

1 tsp kaffir lime zest

2 tbsp kaffir lime leaf, very finely sliced

2 birdseye chillies, finely chopped

1 stick lemon grass, finely sliced

2 coriander roots, finely minced

½ cup coriander leaves

4 shallots, finely sliced

3–5 tbsp fish sauce

1 tbsp caster sugar

½ cup Thai basil leaves

½ cup roasted peanuts, crushed

8 betel leaves or iceberg lettuce cups

2 tbsp salmon caviar

2 tbsp slow-roasted jasmine rice, finely ground

2 tbsp crispy fried shallots (available from most Asian stores)

1 To make larb, in a large bowl combine prawns, lime juice, kaffir lime zest and leaf, chilli, lemon grass, coriander root and leaves, shallot, fish sauce, sugar, basil and peanuts. Set aside in the fridge for 
1 hour. Taste and re-season with more fish sauce and lime juice if necessary.

2 To serve, spoon larb onto betel leaves or lettuce cups and top with a spoonful of caviar, rice and fried shallots.

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