Name: Duck Larb Salad with Rainbow Carrots and Pineapple
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: Serves 4
Cuisine: Thai
Ingredients: 3 tsp rice (optional); 1 Thai or regular red chilli, sliced; 50 ml 2 fl oz) fish sauce; 2 carrots, julienned; 3 tbsp grated palm sugar or soft brown sugar; 1 tbsp fish sauce; 75 ml (2½ fl oz) lime juice; 350 g 12 oz) duck breast meat; 1 large handful each coriander (cilantro) and mint leaves, chopped; 1 garlic clove; 200 g 7 oz) pineapple, chopped; 5 Thai shallots, sliced in half moons; 2 tbsp orange juice; 2 lime leaves, finely shredded (optional); 2 cm (¾ inch) ginger; 1 tbsp vegetable oil; 2 lemongrass stems, inner part only, chopped; crispy fried shallots, to serve (optional)

Preparation info

Serves
4

Difficulty
Easy
Ready in
30 min

Appears in

My Asian Kitchen

By Jennifer Joyce

Published 2018

About

Laab, laap or larb – so many spellings, but they all translate to ‘chopped’ in this South East Asian specialty. Typically it’s pork, chicken or seafood stir-fried and tossed in a sweet-and-sour dressing, but here I’ve used duck. I like to pad my salad out a bit with carrot and pineapple, but if you don’t want to go to the trouble, then leave them out. You can also serve up with thin rice noodles or rice.