Thai beef larb with crispy shallots and lettuce cups
Larb-style beef mince cooked with garlic and chilli, finished with fish sauce, lime and toasted rice powder.
- 350 g beef mince
- 100 g shallots
- 2 whole fresh lime
- 1 tbsp fish sauce
- 2 whole Thai red chilli
- 20 g fresh coriander leaves
- 15 g fresh mint leaves
- 10 g toasted rice powder
- 150 g butter lettuce or cos lettuce leaves
- 60 ml vegetable oil
- 2 whole garlic cloves
- 30 g spring onions
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Add to a shopping listHow the shopping list works →- Step 1
Thinly slice shallots. Heat 40ml vegetable oil in a wok or large frying pan over medium-high heat.
- Step 2
Fry shallots in batches for 3–4 minutes until golden and crispy, stirring occasionally. Transfer to a paper towel-lined plate and set aside.
- Step 3
Add remaining 20ml oil to the same pan over high heat. Add minced garlic and finely sliced red chilli; stir-fry for 30 seconds until fragrant.
- Step 4
Add beef mince, breaking it up with a wooden spoon. Cook for 4–5 minutes, stirring frequently, until browned and cooked through.
- Step 5
Remove from heat. Stir in fish sauce, juice of 2 limes, and toasted rice powder. Taste and adjust seasoning (add more lime or fish sauce as needed).
- Step 6
Transfer to a serving bowl. Top with crispy shallots, fresh coriander, mint, and sliced spring onions.
- Step 7
Serve with fresh lettuce leaves on the side. Diners assemble their own wraps by spooning the larb mixture onto lettuce leaves and folding.
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