Without a doubt, one of my favourite things to eat in Thailand is a Laab salad, a spicy salad of meat cooked in its own juices and mixed with toasted ground rice, mixed herbs and lime juice.
Imagine my delight then when I found out you can get the raw mixture rolled into little patties and deep fried to perfection!
I had these for the first the other day when a friend took me to an Isan restaurant and they changed my life! I couldn’t wait to get home and have a crack at perfecting the recipe for you guys to try.
Everyone I’ve spoken to seems to their own recipes so I’ve played around and come up with one that I think you’ll love. Perfect as a starter served with some fresh crunchy vegetables when you’re entertaining friends or equally as good for a quick snack.
Put all the ingredients apart from the oil into a bowl and mix well to combine.
Wet your hands and shape the mixture into small patties about 1.5 cm thick
Heat the oil in a wok or deep frying pan to 180 degrees. Always be careful while frying and never fill the pan more than halfway. You can also use a deep fat fryer if you have one.
Cook the patties in batches for around 5 minutes or until crisp and golden and cooked through.
Remove with a slotted spoon or frying sieve and transfer to kitchen paper to drain.
(optional) For a nice garnish, turn the heat down a bit and fry a couple of dried long chillies and a few lime leaves for a minute or so. Be careful as the chillies will pop if you don't pierce them first!
Serve with some fresh herbs, raw green beans, cabbage, cucumber and Nam Jim Jaew dip.