Larb or lop is a traditional Thai dish bringing fresh citrus flavors mixed with the umami staple of Southeast Asian cuisine, Fish Sauce. We take a small twist on it by mixing in some of our K&T chili oil and this is our take on the simple yet amazing Thai dish.
Photo shows our lop on top of jicama wraps for a low-carb/whole-30 enjoyment of the recipe, topped with hemp seeds and avocado slices
Ingredients
1/4C Shallots, finely diced 2Tbsp Lime Juice 1 Tbsp Fish Sauce 1 Tbsp K&T Chili Oil of Choice 1/4C Cilantro, finely diced 1lb Ground meat of choice (we like ground chicken) Toasted Rice Powder or Toasted Cashews, crushed
Directions
Step 1
Combine shallots, lime juice, and fish sauce, allow shallots to macerate (about 10 mins), while waiting for flavors to develop brown ground meat in pan, add salt and pepper to taste
Step 2
Combine all ingredients into bowl then allow to sit in fridge for at least 30 minutes
Step 3
Garnish with rice powder or cashews when ready to consume. Serve on top a fresh bed of steamed rice or salad mix. Add extra K&T chili oil if desired and enjoy!