The freshness, heat and herbs are a great combo in this classic dish from Laos.
*Coriander is a shared ingredient. Use one third for this dish.
Corn, tempeh and lemongrass larb in lettuce cups with coconut rice
Cook time: 35 minutes
couple or family
Ingredients
Ingredient
Couple
Family
Tempeh
Couple
1 medium packetFamily
1 large packetCorn
Couple
1 cobFamily
2 cobsCos lettuce
Couple
1 headFamily
1 large headGarlic
Couple
3 clovesFamily
5 clovesJasmine rice
Couple
1 packetFamily
1 packetWater
Couple
1.25 cupFamily
1.75 cupsCoconut cream
Couple
1 pottleFamily
1 tetrapakCoriander*
Couple
ThirdFamily
ThirdChili
Couple
1Family
2Lemongrass lime sauce
Couple
1 pottleFamily
1 pottleInstructions
1
In a small pot, wash the rice under cool water until the water is clear.
Add the water, coconut cream and a pinch of salt.
Bring to a boil, stir, cover and let sit at a low temperature for 12-15 minutes.
Turn off the element and leave the pot on the element with the lid on.
2
Finely dice the tempeh.
Peel the corn cob and slice off the corn.
Mince the garlic.
Separate the lettuce leaves into lettuce cups.
3
Pick the coriander leaves and add to a bowl.
Finely dice the coriander stalk and set aside.
Slice the chili and set aside.
4
Get a large fry pan hot.
Add a good splash of oil, then fry the tempeh for 2 minutes. Add the corn and cook for another 2 minutes, stirring regularly. Add the garlic and cook for a minute, until everything has good colour.
Remove from the heat, stir in the lemongrass lime sauce and coriander stalk.
Taste and add salt as needed.
5
Serve lettuce cups filled with rice, corn and tempeh, and topped with coriander and chilli.
