Larb Het (Spicy Minced Mushroom Salad)
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Ingredients
- 500 g chestnut mushrooms
- 3 shallots, finely sliced
- 2 tbsp vegetarian fish sauce
- 2 fresh lime
- 2 tbsp toasted rice powder
- 1 tsp dried red chilli flakes
- 15 g fresh mint leaves
Nutrition (per serving)
- Calories
- 76 kcal
- Protein
- 4.6 g
- Carbohydrate
- 12.2 g
- of which sugars
- 5.1 g
- Fat
- 0.5 g
- of which saturates
- 0 g
- Fibre
- 3 g
- Salt
- 1.30 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Finely chop the mushrooms until they resemble coarse mince.
- 2
Heat a dry pan over a medium-high heat and cook the mushrooms for 6 minutes, stirring often, until they soften and any liquid evaporates.
- 3
Take off the heat and stir in the shallots while the mushrooms are still warm.
- 4
Season with the vegetarian fish sauce and a good squeeze of lime juice.
- 5
Stir in the toasted rice powder and chilli flakes.
- 6
Fold through the mint leaves and serve with sticky rice and raw cabbage wedges.
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