Mushroom laab (Thai Mushroom Salad)

Name: How to cook Mushroom laab (Thai Mushroom Salad) - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 people
Cuisine: Us

Introduce

Chef :

Chef Alyssa Han

Mushroom laab (Thai Mushroom Salad)

Laab, a delicious northeastern Thai salad that is slowly gaining more recognition abroad, is most often served with minced pork. Other popular versions are made with minced beef or catfish, but this vegetarian-friendly version – whipped up with meaty mushrooms – is a fabulous alternative that’s insanely addictive.

Ingredient

Food ration :

2 people

Cooking time :

40 mins

65 g

mushrooms

3 tbsp

rice flour

1/2 tsp

salt

1 tbsp

sugar

1/2 tsp

ground white pepper

235 ml

vegetable oil

kaffir lime leaves, finely shredded

1 tsp

finely minced galangal

1 tbsp

lemongrass, thinly sliced

1 tbsp

mint leaves

1 tbsp

chopped coriander leaves

1 tbsp

sliced shallots

1 tsp

minced red bird’s eye chillies

1 tbsp

roasted rice powder

2 tbsp

lime juice

2 tbsp

fish sauce

1 tbsp

palm sugar

1 tsp

chilli powder

Cooking instructions

* Step 1

Clean the mushrooms and pat them dry, then mix with the rice flour, salt, sugar, and pepper until well coated. Shake the mushrooms in a strainer to remove any excess batter.

* Step 2

Heat the oil in a wok over medium-high heat until a mushroom dropped into the oil begins to brown and crisp instantly. Fry the remaining mushrooms for two to three minutes until crispy, then pat dry with a kitchen towel to remove excess oil. Transfer the mushrooms to a bowl, squeeze the lime juice over them and toss with a spoon, then leave to cool.

* Step 3

To the bowl of mushrooms, add the kaffir lime, galangal, lemongrass, mint, coriander, shallots, bird’s eye chillies, and roasted rice powder, and stir well to combine until the mushrooms are well coated. Add the lime juice, fish sauce, palm sugar, and chilli powder.