Makes 12 – 15 wraps
I tried this chicken salad in Thailand. It is traditionally called ‘larb’. This is a wonderful chicken salad and is an amazing dinner party snack. I wrap the salad in rice paper wraps. This makes it easy to serve as a finger snack.
12 – 15 rice paper wraps
500g chicken mince
50ml sunflower oil
4 garlic cloves, crushed
12,5ml fish sauce
25ml light soy sauce
25ml golden mountain seasoning sauce
6 spring onions, finely sliced
2 chillies, finely chopped
12,5ml finely chopped lemongrass
250ml cooked Spekko Jasmine rice
62,5ml mint, chopped
62,5ml coriander, chopped
50ml lemon juice
Heat oil in a wok. Fry chicken mince until cooked and slightly browned. Add garlic, fish sauce, chopped chilli, lemongrass, light soy and golden mountain seasoning sauce. Mix in cooked jasmine rice and fresh herbs. Pour in lemon juice and mix gently.
To assemble the wraps
Fill a large bowl with warm water. Place rice paper wrap in the warm water and allow to soften. Place a dish towel on a chopping board. Gently remove the wrap and place on the chopping board. Dab off excess moisture. Place chicken filling on wrap, roll up,
fold in sides and roll up.
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Yudhika recommends Spekko Jasmine Rice for this dish because
Although I love using the traditional Spekko Jasmine Rice for this dish, you could also experiment with the newly launched Spekko Rice Royal Umbrella Brown Jasmine variant. This rice is a first for South Africa… try and you will love it!
Click here for more fabulous recipes to add to your cookbook.