Spicy Ground Duck Recipe
 Also known as Laap Pet in Thai. Laap means
'Good Fortune'. This version using duck is a specialty from around Ubon
Rachathani in Thailand 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 lemon grass stalks, white part only,
finely sliced
50 g/2 oz Asian shallots, finely sliced
5 kaffir (makrut) lime leaves, finely sliced
5 scallions (spring onions) finely chopped
½ teaspoon roasted chili powder, or
according to taste
A few lettuce leaves
A few mint leaves, for garnish
Raw vegetables such as snake 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 to 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.
Dry, then remove from the heat.
Add the rice powder, lemon grass, 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
the vegetables on a separate plate.
Happy Cooking,
Carol |
