Laap means ‘Good Fortune’. This version using duck is a specialty from around Ubon Rachathani, but you can use minced chicken instead of duck. Laap is served with raw vegetables such as snake beans, cabbage and firm, crisp lettuce.
Ingredients: (Serves 4)
- 1 tablespoon jasmine rice
- 280 g/10 oz ground (minced) duck
- 3 tablespoons lime juice
- 1 tablespoon fish sauce
- 2 lemongrass stalks, white part only, finely sliced
- 50 g/2 oz Asian shallots, finely sliced
- 5 kaffir lime (makrut) leaves, finely sliced
- 5 scallions (spring onions), finely chopped
- ¼-½ teaspoon roasted chili powder, according to taste
- A few lettuce leaves
- A few mint leaves, for garnish
- Raw vegetables such as snake (yard-long) beans, cut into lengths, cucumber slices, thin wedges of cabbage, halved baby tomatoes, to serve
Method:
Dry-fry the rice in a small pan over a medium heat. Shake the pan to move the rice around, for 6-8 minutes, or until the rice is brown. Using
a pestle and mortar or a small blender, pound or blend the rice until it almost forms a powder.
In a saucepan or wok, cook the duck with the lime juice and fish sauce over a high heat. Crumble and break the duck until the meat has separated into small pieces. Cook until light brown, then remove from the heat.
Add rice powder, lemongrass, shallots, kaffir lime leaves, scallions and chili powder to the duck and stir together. Taste, then adjust the seasoning if necessary.
Line a serving plate with lettuce leaves. Spoon the duck over the leaves, then garnish with mint leaves. Arrange vegetables on a separate plate.
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