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MasterChef Australia

Weds - Fri at 7.30pm TVNZ 1

Episode 20 - Chicken Larb with Egg and Rice


Rose Adam

Chicken Larb with Egg and Rice

Serves 4

 

Paste

5 green birds eye chillies

2 red birds eye chillies

3 long green chillies

1 shallot

1 stalk lemongrass

2 teaspoons palm sugar

2 tablespoons soy sauce

2 tablespoons fish sauce

2 teaspoons galangal powder

1 limes

 

Larb

2 tbsp oil

3 50g chicken mince

1 tbsp palm sugar syrup

1/2 cup Thai basil leaves

 

Garnish

peanut oil, for frying

2 shallots, finely sliced

4 eggs

2 cups cooked rice

Thai basil leaves, for garnish

1 lime, cut into wedges

 

  • Combine all paste ingredients in a small food processor and pulse until well combined.
  • In a wok, heat oil over a high heat and cook the paste until fragrant, about 2 minutes. Add chicken mince and saute until cooked through, about 5 minutes. Add palm sugar syrup and adjust seasoning. Remove from heat and stir through Thai basil.
  • In a fry pan, heat oil and fry shallots until crispy. Remove shallots from oil and set aside on paper towel.
  • Add more oil to the pan, if necessary, and fry eggs until cooked to your liking.
  • To assemble, place rice on the plate, add larb and fried egg. Garnish with crispy shallots, Thai basil and lime.

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