Stir Fried Australian Prawn Larb

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Larb is a traditional Laotian dish, perfect and light for hot summers.


2 tablespoons vegetable oil
500g frozen prawn meat cut into small pieces
3 garlic cloves, finely chopped
¼ cup chicken stock
1 teaspoon sea salt
1 tablespoon white sugar
1 tablespoon fish sauce
2 tablespoons freshly squeezed lime juice
2 red eschalots, peeled and finely sliced
½ bunch mint, leaves picked and torn
½ bunch coriander leaves with some finely chopped stem
½ teaspoon chilli flakes, plus extra to serve if needed
baby cos leaves, fresh coriander and lime wedges, to serve

Roasted Rice

1 tbsp jasmine rice

For the roasted rice, place raw rice in pan and heat over medium heat. Shake pan constantly until rice is lightly golden, 10-15 minutes. Allow to cool slightly before grinding in mortar and pestle.

For the larb, heat oil in a wok over high heat and stir-fry the prawn meat for 1-2 minutes or until cooked through. Add the garlic and cook an extra 20-30 seconds or so until it becomes fragrant, add the stock, salt and sugar and stir until the sugar has dissolved.

Fold through the remaining ingredients and serve immediately.

To serve, sprinkle roasted rice over the larb and serve with cos leaves, a lime wedge and extra chilli flakes if desired.

Prep Time: 30 Minutes

Cook Time: 5 minutes

Serves: 4

This recipe is also available in a free print-at-home recipe book.

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