Shrimp Larb

14 ingredients
5 steps

Ingredients

  • 10 whole Medium Sized Shrimp, Peeled And Deveined
  • 2 cups Water
  • 1 whole Lime, Juiced
  • 1/2 cups Fresh Shallot, Thinly Sliced
  • 2 whole Thai Bird Chilies, Chopped (use Half If You Want Less Spice)
  • 1 Tablespoon Palm Sugar Or Honey
  • 2 Tablespoons Fish Sauce (I Like Red Boat)
  • 1/2 cups Fresh Mint Leaves, Torn
  • 1/2 cups Fresh Cilantro, Chopped
  • 2 Tablespoons Toasted Rice Powder
  • 1/2 cups Roasted Peanuts, Or As Desired (optional For Serving)
  • 1/4 heads Green Cabbage
  • 10 whole Fresh Green Beans, Trimmed
  • 2 cups Cooked Sticky Rice, Or Jasmine Rice, Optional

Directions

  1. 1
    Start by adding your shrimp into a skillet in a single layer. Add the water (add enough to come halfway up the sides of the shrimp) and bring to a simmer over medium heat. Simmer the shrimp until slightly firm and cooked through. This should only take 3-4 minutes once it comes to a simmer. Once cooked, drain off the water and set the shrimp in a mixing bowl.
  2. 2
    In another bowl, make the sauce. Add the lime juice, shallot, Thai chilies, palm sugar, and fish sauce. Mix well until the sugar gets dissolved. Once dissolved, taste, and adjust any seasoning if you prefer. You might want a bit more fish sauce, sugar, or lime. The goal is a sweet, sour and spicy combination. Once you have achieved this, add the mint, cilantro, and toasted rice powder. Give this a good stir.
  3. 3
    Add the shrimp into the sauce, toss to coat, and get ready to plate.
  4. 4
    Onto two serving plates, add some peanuts and half of the cabbage and green beans. Add some rice to each plate then add the shrimp larb to the other side. Put a bit of rice and shrimp into a green cabbage leaf and top with some green beans and peanuts.
  5. 5
    The end result is nothing short of amazing. It packs the perfect punch in flavor, texture, spice and overall balance. Plus it is super fresh and healthy to boot. This is a perfect dish for any party or any day of the week. Hope you enjoy!

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