Fun to make and accessible for all, our Chicken & Shrimp Larb recipe is the perfect summer dish to serve at fun family dinners or casual outdoor lunchtime gatherings.
By combining fresh ingredients like tomato and cucumber with savory meats and generous amounts of acidic sauces, our take on the classic Laos meat salad will delight your taste buds with the full assortment of flavours found within!
4 boneless skinless chicken breasts, diced
20 or so large shrimp, diced
1 tsp sesame oil
2 tbsp fish sauce
Juice of 2 limes
1 tbsp rice wine vinegar
25-35 grape or cherry tomatoes, quartered
6-7 mini or 1 large cucumber, seeded and diced
1 bunch green onion, cleaned and sliced, white and light green parts
1 large handful of mint, rough chopped
1/2 bunch cilantro, cleaned and rough chopped
Chili pepper, seeded and finely diced (the pepper you choose will depend on your tolerance and desire for heat)
Heat a drizzle of grape seed or other mild flavoured oil in a saute pan
Cut chicken into smaller than bite size pieces
Quickly saute chicken in batches until just cooked, set aside
In same saute pan, very quickly cook shrimp until just barely pink, set aside
Chop all veg and toss together with the lime juice, set aside
Once chicken and shrimp have cooled add them to the veg
Mix in fish sauce, rice wine vinegar and sesame oil
To taste: Serve in cleaned, individual leaves of lettuce for scooping
Optional: Serve with brown, basmati or jasmine rice
A quick and delicious option for any kind of dinner or get-together, our chicken and shrimp larb will leave everyone impressed and satisfied.
With that said, we know that chicken or shrimp isn't for everyone. Substituting either of these meats for pork or beef works just as well with this recipe, while vegan ground beef or seitan chicken will satisfy our vegetarian friends.
The best part? This dish will instantly become a leftovers favourite. The combination of ingredients and simplicity of how it's served will have you eating it for lunch or dinner for days!