Mangalore x Thailand
Chicken sukka larb cups
Mangalore's roasted coconut masala meets Thai toasted rice. Lettuce is just the plate you can eat.
30 minTime
20 gProtein each
hotSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original263kcalsame
20 gproteinsame
3 gfibresame
30minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Dry toast the rice on low heat for 6 minutes, shaking the pan, then grind coarsely.
- 2Dry roast the coriander, cumin, pepper and chillies on low heat for 2 minutes. Add the coconut and roast 3 minutes more until golden. Grind coarse and dry.
- 3Heat the ghee on medium high heat and cook the chicken, breaking it up, for 6 minutes until no pink remains.
- 4Add the sukka masala and salt and toss 2 minutes. Take off the heat.
- 5Stir in the shallots, lime juice, fish sauce, herbs and half the rice powder.
- 6Spoon into lettuce cups and sprinkle the rest of the rice powder on top.
Serve it like this
Line up lettuce cups on a long board, fill each with a neat mound of larb and finish with rice powder, a mint leaf and a lime wedge at the end.
