VEGAN LAO INSPIRED LARB

Ingredients

• 400g chestnut mushrooms
• 50g rice, toasted in a dry frying pan until crisp and then blitzed to a powder in a food processor or pestle and mortar
• 3tbsp Thai basil
• 3tbsp fresh coriander
• 25-30 mint leaves
• 1 tbsp chilli flakes
• Juice and zest of 2 limes
• 1 tbsp Vegan fish sauce
• 1 banana shallot (or a couple of small round shallots), finely sliced
• 12 large baby gem leaves
• 4 spring onions, finely sliced
• 2 tbsp groundnut oil (or vegetable oil)

Method

1. Blitz the mushrooms in a food processor until finely chopped.
2. Heat a sauté pan with some oil and fry the mushrooms until the liquid has evaporated.
3. Drain off any liquid then mix in all the remaining Ingredients, apart from the gem lettuce, stirring gently so everything is loosely combined, then mix.
4. Fill each lettuce leaf with the mushroom mixture and serve.