THAI LARB SALAD
I think that the dish normally requires rice powder but I think that is the only ingredient i omit and i tell you, this recipe hits it out of the ball park.
If i told you it literally took 10 minutes to make after prep, you would laugh, but its my easy go to run away winner.
The recipe is from Spice House (i think)
1 stem lemon grass,
1 tablespoon of kaffir lime leave (or about 5 leaves)
1 fresh red chilli
60grams (1/4 cup) lime juice
40grams (1/6 cup) fish sauce
pinch of stevia or xylitol
200 grams of mint leaves
200 grams of corriander leaves
100 grams of bean sprouts
60grams of red onion sliced
40grams (1/4 cup) peanuts to garnish
Slice onions by hand!
Place lime juice and fish sauce over hte onion. set aside
With TMX running on speed 9 drop in the chilli. Remove chilli
With the TMX running on speed 9 put the mint and corrinader in and chop (do not puree you still want the leaves to be leafy) Remove and put in the bowl with the onions and lime/fish.
Add the mince to the TMX with the lemon grass/kaffir and a splash of peanut oil. Speed 5/6 for about 8 minutes at 100 degrees. Mince may need longer depending on if its at room temp or fridge.
once the mince is just cooked stir through the rest of the mixture.
Plate up and garnish.