The Laos Shrimp Larb Recipe is an excellent and delicious meal that exemplifies the balance of tastes and textures common to Laos cooking. This blog article will be dedicated completely to the preparation and cooking procedures that give this well-known meal its wonderful flavor and aesthetically outstanding look.
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Selecting and cleaning the shrimp is the first step in making a delectable Laos Shrimp Larb dish. Choose uniformly sized, fresh shrimp for the finest in flavor and texture. For uniform cooking and maximum flavor absorption, clean and devein the shrimp before cooking. For this Laos Shrimp Larb Recipe to be a success, the shrimp must be cooked to perfection.
The shrimp should be fried in a hot pan or wok with a little of oil until they are pink in the middle but still somewhat translucent. It is essential to keep a careful eye on the cooking process and remove the shrimp from the pan when they are done to avoid overcooking, which may cause a rough and rubbery texture.
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The secret to the deliciousness of Laos Shrimp Larb Recipe is in the special blend of spices and herbs used to season the shrimp. To achieve this, chefs often combine ingredients with contrasting salty, sour, and spicy flavors. The proper balance of tastes may be achieved by adding ingredients in a precise sequence and letting the dish simmer for a short time after each addition. Using this technique increases the likelihood that the finished meal will have balanced and delicious tastes.
The Laos Shrimp Larb Recipe contrasting textures are essential to its identity as traditional Laos Shrimp Larb. Fresh herbs and vegetables, among other things, may help you do this. These additions not only increase the dish’s aesthetic attractiveness by adding color, but also offer different textures. Making ensuring they are added at the right point in the cooking process is essential for keeping their natural nutrients and tastes intact.
How To Make Our Laos Shrimp Larb Recipe
Ingredients (8 Servings)
1. 2 pounds shrimp, peeled and deveined
2. 2 tablespoons sesame oil
3. 1/2 cup finely chopped shallots
4. 4 cloves garlic, minced
5. 2 teaspoons minced lemongrass
6. 2 teaspoons minced galangal
7. 2 teaspoons minced kaffir lime leaves
8. 2 teaspoons red chili flakes (adjust to taste)
9. 1/4 cup fish sauce
10. 2 tablespoons lime juice
11. 2 tablespoons roasted rice powder
12. 1/4 teaspoon ground coriander
13. 1/2 cup thinly sliced red onions
14. 1/2 cup chopped green onions
15. 1/4 cup chopped cilantro leaves
16. 1/4 cup mint leaves
17. Lettuce leaves, for serving
Instructions:
1. Prepare the shrimp:
a. Start by peeling and deveining the shrimp.
b. Rinse the shrimp under cold water and pat them dry with paper towels.
c. Set aside.
2. Heat the skillet:
a. Place a large skillet over medium-high heat.
b. Add sesame oil to the skillet and heat it up.
3. Sauté the aromatics:
a. Add finely chopped shallots to the heated skillet and sauté until they turn translucent.
b. Add minced garlic, minced lemongrass, minced galangal, minced kaffir lime leaves, and red chili flakes to the skillet.
c. Stir and cook for a couple of minutes until the ingredients become fragrant.
4. Cook the shrimp:
a. Add the prepared shrimp to the skillet and cook them until they turn pink and opaque.
b. Stir occasionally to ensure even cooking.
c. Remove the skillet from heat.
5. Prepare the sauce:
a. In a small bowl, combine fish sauce, lime juice, roasted rice powder, and ground coriander.
b. Stir the ingredients until well mixed.
6. Assemble the larb:
a. Transfer the cooked shrimp to a large mixing bowl.
b. Pour the sauce over the shrimp.
c. Add thinly sliced red onions, chopped green onions, chopped cilantro leaves, and mint leaves to the bowl.
d. Gently toss all the ingredients together until well combined.
7. Serve:
a. Arrange lettuce leaves on a platter or individual plates.
b. Spoon the shrimp larb mixture onto the lettuce leaves.
c. Garnish with additional mint leaves if desired.
d. Laos Shrimp Larb is now ready to be served.
Prep Time: 20-30 minutes
Cooking Time: 10-15 minutes
Pots, Pans, and Cooking Equipment Needed for the Laos Shrimp Larb Recipe
Large pot or grill for cooking the shrimp
Cutting board and knife for chopping herbs, shallots, and green onions
Large mixing bowl
Whisk for mixing the lime juice and fish sauce
Measuring cups and spoons for measuring ingredients
Skillet for toasting the rice powder (optional)
Serving platter or individual plates for serving
Best Way to Store Leftovers From the Laos Shrimp Larb Recipe
The best way to store leftover Laos Shrimp Larb is to transfer it to an airtight container and refrigerate it promptly. The dish can be stored in the refrigerator for up to 3-4 days. It’s best to store the shrimp larb mixture and the lettuce leaves separately to prevent the lettuce from wilting. When you’re ready to eat, simply spoon the shrimp larb mixture onto fresh lettuce leaves and serve.
Tips and Tricks For Easier Creation
To save time, you can purchase pre-cooked shrimp from the seafood section of your grocery store.
To make the toasted rice powder, you can use a coffee grinder or food processor to grind the rice into a powder. Alternatively, you can purchase pre-made toasted rice powder at an Asian grocery store.
When mixing the shrimp larb ingredients, use your hands to ensure that the flavors are evenly distributed.
To make the dish spicier, add more chopped chilies or a drizzle of chili oil.
To make the dish milder, omit the chilies or use less fish sauce.
Side Dishes and Desserts For the Laos Shrimp Larb Recipe
Steamed white or brown rice
Stir-fried vegetables, such as bok choy, broccoli, or snap peas
Thai sticky rice
Mango sticky rice
Coconut ice cream
Fresh fruit, such as pineapple or papaya
How To Serve the Laos Shrimp Larb Recipe
To serve the Laos Shrimp Larb, arrange the lettuce leaves on a platter or individual plates. Spoon the shrimp larb mixture onto the lettuce leaves, and serve immediately. You can also garnish with additional herbs and chopped peanuts, if desired. To eat, pick up the
Dietary Substitutions For the Laos Shrimp Larb Recipe
1. Vegan Option: For the Laos Shrimp Larb Recipe
a. Substitute shrimp with tofu or tempeh.
b. Replace fish sauce with soy sauce or tamari.
c. Use vegetable oil instead of sesame oil.
d. Swap honey or agave nectar for the fish sauce.
e. Add extra vegetables like bell peppers or mushrooms.
f. Use vegetable broth in place of roasted rice powder.
g. Garnish with toasted sesame seeds or crushed peanuts.
2. Gluten-Free Option:
a. Ensure the fish sauce and soy sauce used are gluten-free.
b. Replace roasted rice powder with gluten-free rice flour.
c. Serve the larb in lettuce wraps instead of using regular lettuce leaves.
d. Check the labels of seasonings for any hidden gluten ingredients.
e. Use gluten-free tamari or coconut aminos instead of soy sauce.
f. Opt for gluten-free vegetable broth or stock if needed to the Laos Shrimp Larb Recipe.
g. Garnish with gluten-free herbs and spices like basil or paprika.
3. Vegetarian Option: For the Laos Shrimp Larb Recipe
a. Substitute shrimp with extra-firm tofu or textured vegetable protein (TVP).
b. Use vegetarian fish sauce or mushroom sauce as a substitute.
c. Replace garlic with roasted garlic for a milder flavor.
d. Add more vegetables like carrots or zucchini for texture and flavor.
e. Use vegetable broth or stock instead of fish sauce.
f. Garnish with toasted sesame seeds or chopped nuts.
g. Consider adding vegetarian protein sources like chickpeas or lentils.
4. Mediterranean Diet Options:
a. Replace shrimp with grilled or roasted white fish like cod or halibut.
b. Use extra virgin olive oil instead of sesame oil.
c. Add chopped tomatoes and cucumbers to the dish for freshness.
d. Substitute red chili flakes with dried oregano or za’atar.
e. Sprinkle feta cheese or olives over the finished larb.
f. Serve with a side of whole wheat pita bread or quinoa.
g. Garnish with fresh parsley or basil to serve the Laos Shrimp Larb Recipe.
5. Keto Diet Options: For the Laos Shrimp Larb Recipe
a. Substitute shrimp with scallops or cubed chicken breast.
b. Use avocado oil or ghee instead of sesame oil.
c. Replace shallots with sliced green onions for a lower carb option.
d. Adjust the amount of red chili flakes to fit personal spice tolerance.
e. Add chopped bell peppers or cauliflower rice for extra bulk.
f. Garnish with sliced avocado or a dollop of keto-friendly mayonnaise.
g. Serve with lettuce wraps or on a bed of mixed greens.
6. Heart Healthy Diet Options:
a. Replace shrimp with grilled or baked salmon fillets.
b. Use olive oil instead of sesame oil to the Laos Shrimp Larb Recipe.
c. Add extra minced garlic for its heart-healthy benefits.
d. Replace fish sauce with low-sodium soy sauce or tamari.
e. Include a variety of colorful vegetables like bell peppers and carrots.
f. Use homemade low-sodium vegetable broth or stock.
g. Garnish with fresh lemon zest or a squeeze of lemon juice.
7. Paleo Options: For the Laos Shrimp Larb Recipe
a. Substitute shrimp with wild-caught grilled or baked fish.
b. Use ghee or coconut oil instead of sesame oil.
c. Replace shallots with green onions for a paleo-friendly option.
d. Add chopped avocado or diced mango for a burst of flavor.
e. Use coconut aminos instead of fish sauce.
f. Garnish with chopped macadamia nuts or shredded coconut.
g. Serve with paleo-approved tortillas or lettuce wraps.
8. Low Carb Options:
a. Replace shrimp with grilled or sautéed chicken or turkey.
b. Use avocado oil or olive oil instead of sesame oil in the Laos Shrimp Larb Recipe.
c. Replace shallots with diced celery or radishes for a low carb crunch.
d. Adjust the amount of red chili flakes to fit personal spice tolerance.
e. Add extra herbs like basil or parsley for added flavor.
f. Use homemade low-sodium vegetable or chicken broth.
g. Garnish with grated Parmesan cheese or crushed black pepper.
9. Whole30 Options: For the Laos Shrimp Larb Recipe
a. Substitute shrimp with grilled or sautéed chicken or turkey.
b. Use ghee or avocado oil instead of sesame oil.
c. Replace shallots with diced celery or green onions.
d. Use coconut aminos instead of fish sauce.
e. Omit the roasted rice powder.
f. Garnish with fresh herbs like cilantro or basil.
g. Serve on a bed of cauliflower rice or zucchini noodles.
10. Weight Watchers Options:
a. Substitute shrimp with grilled or sautéed white fish fillets.
b. Use cooking spray or a minimal amount of sesame oil for the Laos Shrimp Larb Recipe.
c. Replace shallots with diced onions for a lower point option.
d. Adjust the amount of red chili flakes to fit personal taste.
e. Add plenty of non-starchy vegetables like bell peppers and zucchini.
f. Use reduced-sodium soy sauce or tamari instead of fish sauce.
g. Garnish with chopped scallions or a squeeze of fresh lime juice.
11. Low Fat Options: For the Laos Shrimp Larb Recipe
a. Replace shrimp with grilled or baked white fish fillets.
b. Use cooking spray or a minimal amount of sesame oil.
c. Replace shallots with diced onions for a lower-fat option.
d. Use reduced-sodium soy sauce or tamari instead of fish sauce.
e. Add a variety of colorful vegetables for added nutrition.
f. Use vegetable broth or stock instead of fish sauce.
g. Garnish with fresh herbs like parsley or dill.
12. Vegetable Variations:
a. Create a vegetable larb using a variety of finely chopped vegetables like cabbage, carrots, and bell peppers.
b. Use vegetable oil instead of sesame oil for sautéing the vegetables.
c. Add extra minced garlic for added flavor in the Laos Shrimp Larb Recipe.
d. Include sliced mushrooms for a meaty texture.
e. Replace fish sauce with a combination of soy sauce and rice vinegar for a tangy kick.
f. Garnish with chopped fresh herbs like cilantro or Thai basil.
g. Serve the vegetable larb over cauliflower rice or as a filling for lettuce wraps.
FAQs About the Laos Shrimp Larb Recipe
What is Larb?
Larb is a traditional dish from Laos and Thailand that typically consists of minced meat (such as chicken, beef, or pork. mixed with fresh herbs, spices, and toasted rice powder. It is often served with lettuce leaves for wrapping.
Is it necessary to use shrimp in the Laos Shrimp Larb Recipe?
No, it is not necessary to use shrimp in the Laos Shrimp Larb Recipe. You can substitute the shrimp with ground chicken, turkey, or pork. You can also use tofu for a vegetarian option.
Can I make the Laos Shrimp Larb Recipe ahead of time?
Yes, you can make the shrimp larb mixture ahead of time and store it in the refrigerator for up to 3-4 days. It’s best to store the shrimp larb mixture and the lettuce leaves separately to prevent the lettuce from wilting. When you’re ready to eat, simply spoon the shrimp larb mixture onto fresh lettuce leaves and serve.
How spicy is Laos Shrimp Larb Recipe?
The spiciness of Laos Shrimp Larb can be adjusted to your personal taste. The recipe calls for 2-3 Thai chilies, which can be omitted or increased depending on your preference. You can also add a drizzle of chili oil to make the dish spicier.
Can I use a different type of fish sauce in the Laos Shrimp Larb Recipe?
Yes, you can use a different type of fish sauce in the Laos Shrimp Larb Recipe. Some popular brands include Three Crabs, Squid, and Red Boat. If you are unable to find fish sauce, you can substitute with soy sauce or coconut aminos for a vegetarian or vegan option.
Final Thoughts
Although I have many fond memories of eating my way around Laos, one dish in particular—the Laos Shrimp Larb—stands out in my mind. Let me describe this fantastic meal that not only delighted my taste senses but also stole my heart.
The Laos Shrimp Larb Recipe, however, was taken to an entirely new level by the masterful combination of spices used in the dish. The nutty texture and earthy scent brought by the roasted and ground rice took this meal to the next level. Lime juice’s zingy sharpness cut through the shrimp’s richness, making for a delicious taste balance that left me wanting more.
I couldn’t resist getting the Laos Shrimp Larb at every available occasion for the rest of my trip. It never failed to remind me of that memorable day in Luang Prabang, and the fascinating country where I first tasted those incomparable tastes, every time I ate it.
Now that I’m back in the US, I frequently re-create the Laos Shrimp Larb Recipe from my most memorable trip. Every time I make it, I’m transported back to the welcoming people, beautiful scenery, and rich traditions of Laos.
Laos Shrimp Larb Recipe
Equipment
- Large pot or grill for cooking the shrimp
- Cutting board and knife for chopping herbs, shallots, and green onions
- Large mixing bowl
- Whisk for mixing the lime juice and fish sauce
- Measuring cups and spoons for measuring ingredients
- Skillet for toasting the rice powder (optional)
- Serving platter or individual plates for serving
Ingredients
- 2 pounds shrimp peeled and deveined
- 2 tablespoons sesame oil
- 1/2 cup shallots finely chopped
- 4 cloves garlic minced
- 2 teaspoons lemongrass minced
- 2 teaspoons galangal minced
- 2 teaspoons kaffir lime leaves minced
- 2 teaspoons red chili flakes adjust to taste
- 1/4 cup fish sauce
- 2 tablespoons lime juice
- 2 tablespoons rice powder roasted
- 1/4 teaspoon ground coriander
- 1/2 cup red onions thinly sliced
- 1/2 cup green onions chopped
- 1/4 cup cilantro leaves chopped
- 1/4 cup mint leaves
- Lettuce leaves for serving
Instructions
Prepare the shrimp:
- a. Start by peeling and deveining the shrimp.
- b. Rinse the shrimp under cold water and pat them dry with paper towels.
- c. Set aside.
Heat the skillet:
- a. Place a large skillet over medium-high heat.
- b. Add sesame oil to the skillet and heat it up.
Sauté the aromatics:
- a. Add finely chopped shallots to the heated skillet and sauté until they turn translucent.
- b. Add minced garlic, minced lemongrass, minced galangal, minced kaffir lime leaves, and red chili flakes to the skillet.
- c. Stir and cook for a couple of minutes until the ingredients become fragrant.
Cook the shrimp:
- a. Add the prepared shrimp to the skillet and cook them until they turn pink and opaque.
- b. Stir occasionally to ensure even cooking.
- c. Remove the skillet from heat.
Prepare the sauce:
- a. In a small bowl, combine fish sauce, lime juice, roasted rice powder, and ground coriander.
- b. Stir the ingredients until well mixed.
Assemble the larb:
- a. Transfer the cooked shrimp to a large mixing bowl.
- b. Pour the sauce over the shrimp.
- c. Add thinly sliced red onions, chopped green onions, chopped cilantro leaves, and mint leaves to the bowl.
- d. Gently toss all the ingredients together until well combined.
Serve:
- a. Arrange lettuce leaves on a platter or individual plates.
- b. Spoon the shrimp larb mixture onto the lettuce leaves.
- c. Garnish with additional mint leaves if desired.
- d. Laos Shrimp Larb is now ready to be served.
