Larb

Method

Toast the dried chillies in a dry pan for 30 seconds until fragrant, then grind to a powder with a pestle and mortar. Finely mince the shallots, garlic, and lemongrass together. Heat a wok or large frying pan over high heat, add the minced meat, and stir-fry for 5-7 minutes until cooked through, breaking it into small pieces as it cooks. Add the minced shallots, garlic, and lemongrass to the meat, cooking for another minute until fragrant. Remove from heat and stir in the fish sauce, lime juice, chilli powder, and rice powder, then add the water to create a light gravy. Fold in the fresh mint, coriander, and chopped spring onions just before serving. Adjust seasoning with salt and lime juice to taste.