Traditionally the dish uses chicken or pork mince cooked with all the extras and served in an iceberg lettuce cup. This can be folded or rolled for consumption.
Light and delicious, experiment with herbs and flavours each time you cook it.
The original San Choy Bau would usually have water chestnuts, but I used shitake mushrooms instead. Any variety of mushroom would be a good substitute. Roasted peanuts are quite suitable instead of water chestnuts, as they add a little crunch. It is not usually chilli hot, but Larb does tend to have chilli in it, so try it with chilli if desired.
500 gram chicken mince
6 shitake dried mushrooms
3 finely chopped shallots
2 garlic cloves finely chopped or minced
1 small onion finely chopped
2 cm piece fresh ginger
1/2 cup freshly chopped coriander
3 tablespoons oyster sauce
2 tablespoons light soy sauce
1/2 cup bean sprouts
1/2 cup chopped water chestnuts or roasted peanuts ( water chestnuts are available in tins at most supermarkets in the Asian section
Peanut oil ( I still would use my Rylstone olive oil )
Iceberg lettuce
Remove the outer leaves of the lettuce and discard. When you get to the lovely paler crisp inner leaves gently pull apart and set aside. These are already in " cup shapes " You will need about 8.
Soak the mushrooms in water until soft. Chop finely.
Fry the onion, garlic and ginger in the oil, until transparent . Add the mince and cook until all coloured. Add the oyster and soy sauces and stir through. Add chopped coriander, shallots and nuts.
Spoon into lettuce cups and place the bean sprouts on top and serve.
Delicious and done in 10 minutes.
