Thai minced pork salad

Ingredients for 2 servings:

• 500 g minced meat, lean pork
• 10 tbsp lime juice
• 3 shallots (Thai)
• 3 spring onions (Thai)
• 5 sprigs of mint, fresh
• 2 stalks of coriander
• 3 tbsp rice, ground toasted (rice semolina)
• 3 tbsp fish sauce
• 1 tbsp soy sauce, light
• 3 chili peppers, fresh red Thai
• 1 pinch(s) palm sugar or brown sugar

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Larp Moo

Mix the minced meat with the lime juice and let it stand for 10 minutes. Finely slice the shallots. Roughly chop the mint and coriander leaves. Slice the spring onions and green parts diagonally. Heat a wok without oil, add the minced meat, and cook for about 5 minutes, stirring constantly. Let it cool until lukewarm. Mix the minced meat with the toasted rice and the remaining ingredients. Serve immediately. Note: There are many variations of Larp Muh, with just coriander or with finely chopped kaffir lime leaves, and so on. But don’t forget the ground, toasted rice; it gives the salad a special bite. If you can’t get hold of Thai shallots or spring onions, you can of course substitute them with European ones. But then only use half, as, like all Thai vegetables, they are much smaller than ours.