Prawn & Peanut Larb Recipe

By Karl Koppenhagen

Prawn & Peanut Larb Recipe

For an easy appetiser try this tasty Prawn & Peanut Larb recipe.

See related: 13 Healthy Dinner Recipes For The Week

Prawn & Peanut Larb Recipe: Ingredients

[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 lemongrass, 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)

Prawn & Peanut Larb Recipe: Method

Step one: To make larb, in a large bowl combine prawns, lime juice, kaffir lime zest and leaf, chilli, lemongrass, 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.

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


Try this tasty Easy Vietnamese Beef Pho Recipe too!



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