Shrimp Larb – ‘Larb Goong’
I will tell you that one of my favorite flavor combinations has to be that of the flavors of any Thai larb, or what some refer to as laap. Someone from Thailand, or from the Thai culture please chime in and let me know which it is, larb or laap. Please. I typically make pork or chicken larb as my kids totally love picking up the minced meat mixture with sticky rice, or placing it in lettuce wraps, but you can definitely go way beyond pork or chicken, and recently I decided to go with shrimp.
I’ve had larb with raw, minced beef (which was a bit of a shock but delicious), as well as cooked beef, and I will admit, however you want your larb, trust me, they are all freaking delicious. I say this because the fresh herbs and dressing that mixes into the larb is really the star of the show. I could just eat that stuff by the spoonful, or simply drizzle onto some rice, and I would be happy.
Let’s get started.
- 8-10 medium sized shrimp, peeled, and deveined
- 1/2 cup of fresh mint leaves, torn
- 1/2 cup fresh cilantro, roughly chopped
- 1 lime, juiced
- 1 tbsp palm sugar, or honey
- 2 tbsp fish sauce, (I like Red Boat, or 3 Crabs brand)
- 2 tbsp roasted rice powder
- 1/2 cup of shallot, thinly sliced
- 2 Thai bird chilies, diced, stems removed
- Small wedge of green cabbage
- 8-10 fresh green beans, trimmed
- Roasted Peanuts
- Sticky rice, optional
Start by adding your shrimp to a skillet. Add in water, enough to come half way up to the shrimp. Bring the heat to a medium, and simmer the shrimp, only cooking until slightly firm, and cooked through. This should only take a few minutes. Once cooked, strain and set the shrimp to a mixing bowl.
To another bowl, make the sauce.
Add the lime juice, shallot, Thai chilies, palm sugar, and fish sauce. Mix well until the sugar gets dissolved. Once dissolved, taste, and adjust any seasoning if you prefer. You might want a bit more fish sauce, sugar, or lime. The goal is a sweet, sour, spicy. Once you have achieved this, add in the mint, cilantro, and toasted rice powder. Give this a good stir.
Toss in the shrimp, and get ready to plate.
To your serving dish, add the peanuts, cabbage, and green beans. Add the shrimp larb to the other side, and eat by adding a bit to your green cabbage leaves, topping with some green beans for a slight bitter flavor, and eat with the peanuts.
The end result is nothing short of amazing in flavor. It packs the perfect punch in texture, spice, and overall balance, plus it is super fresh and healthy to boot. This is a perfect dish for any party or any day of the week. Hope you enjoy!
In Thailand it is called larb. In Laos it is called laap.
I grew up eating laap and love it as well.
I’m going to try this tonight! I’m very excited! Thanks so much for sharing!