Laotian Shrimp Larb Recipes
TOFU LARB
Larb, a ground meat dish seasoned with fresh herbs, originated in Laos, but it's also popular in the Northeastern and Northern regions of Thailand. This vegan version requires minimal cooking and features crumbled extra-firm tofu, which soaks up the spicy, citrusy sauce like a sponge. Toasted ground rice is a traditional addition that adds a lovely aroma and nuttiness while thickening the sauce. Makrut lime leaves and crispy fried shallots can be found at Asian grocery stores, at some larger supermarket chains, or online, but both can be omitted. Crispy shallots bring a bit of crunch on top, but chopped, roasted peanuts would also work. Eat it with lettuce leaves for a light meal, or if you're looking for something more substantial, serve it with sticky or regular rice. For those who are looking for even more spice, top with sliced fresh chiles.
Provided by Hetty McKinnon
Categories dinner, weekday, vegetables, main course
Time 20m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Make the toasted rice powder: Heat a medium (10-inch) skillet over medium-high. Add the rice and stir constantly for 4 to 6 minutes until golden, with a nutty aroma. Transfer rice to a mortar and pestle or spice grinder and grind until it is a coarse powder. (You don't want it too fine; some texture is nice.) You should have about 3 1/2 tablespoons. Set rice powder aside.
- Make the dressing: In a small bowl, combine the lime juice, brown sugar, soy sauce and red-pepper flakes; whisk until the sugar is dissolved.
- Crumble the tofu into small chunks and place in a large bowl.
- Heat the medium skillet over medium-high and add 1 tablespoon oil. Add the lemongrass and shallot and cook, stirring constantly, until softened and aromatic, about 2 minutes. Remove from heat and add to the tofu, along with the lime dressing, rice powder, makrut lime leaves, herbs and salt. Taste and add more salt if needed.
- To serve, spoon the tofu larb into the lettuce leaves and garnish with crispy fried shallots.
LOUISIANA SHRIMP
"This is a Lenten favorite at our home," notes Sundra Hauck, a field editor in Bogalusa, Louisiana. "I serve it right out of the roaster with corn on the cob and boiled potatoes." -Sundra Hauck, Bogalusa, Louisiana
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 10 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, combine the first seven ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes, stirring occasionally. , Place shrimp in a large roasting pan; pour butter mixture over top. Bake, uncovered, at 375° for 20-25 minutes or until shrimp turn pink, stirring once. Serve warm with a slotted spoon.
Nutrition Facts : Calories 424 calories, Fat 38g fat (23g saturated fat), Cholesterol 267mg cholesterol, Sodium 722mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 1g fiber), Protein 19g protein.
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20 BEST RECIPES FROM LAOS (UPDATED 2022) • OUR BIG ESCAPE
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- Laotian Shrimp Larb. It’s one of the traditional Laotian recipes that’s meant to be eaten with your hands and relies on chopped meat or seafood, flavorful aromatics, and fiery chilies.
- Sweet Coconut Cakes. Among the hubbub of the Luang Prebang night market, you’ll find a handful of vendors hunched over large steel pans covered in half-moon dips, making these delectable treats.
- Incandescent Lao Salad. Have you ever had larb? Sometimes it’s spelled laab or laap. It’s a kind of meat salad eaten in Laos and northern Thailand. It’s light, bright, and fiery hot, almost incandescently so, due to hot chilies.
- Nam Kao (Lao Crispy Fried Rice Ball Salad) One of the favorite recipes from Laos is a crispy rice salad (Nam Khao) with crispy, chewy textures with a balance of sweet, tart, salty and spiciness.
- Mok Pa (Lao Steamed Fish) Bring the exotic flavors of Laotian recipes to your table with this zesty daily staple named Mok Pa. Infused with fresh, aromatic herbs and tender white fish, this melt-in-your-mouth Lao Steamed Fish (Mok Pa) is sure to impress.
- Jeow Mak Len (Lao Tomato Dipping Sauce) Charred tomatoes, chilies, and onions are mashed into a sauce, then flavored with fish sauce and cilantro for a delicious accompaniment to meat and vegetables.
- Laab Diip (Raw Beef Salad) Another one of the great recipes from Laos is Laab Diip. It is one of the essential Laos recipes that incorporates unique and delicious ingredients.
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- Luang Prabang Salad (Laos salad) Luang Prabang salad is an easy, simple dish with a slightly unusual dressing that’s a classic in Laos. This Laos salad is a perfect light lunch or side dish both to Asian food and many more.
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