8 fried larb menus that go well with rice or with snacks Delicious, brake failure

 Larb Tod is another delicious menu that is not difficult to make and you will never get bored eating it. You can choose to eat it as an appetizer or as a side dish. Whoever wants to try it out, go ahead.

 If you’re bored with the familiar 

larb menu , why not try making fried larb , a Thai food with a spicy, dry fried flavor? Today we’d like to recommend a fried larb menu. There are fried pork larb, fried fish larb, fried chicken larb, fried shrimp head larb, and vegetarian fried larb. Paired with fresh vegetables, we can say that it’s delicious.

What is larb?

          Laab is a food made from finely minced meat. There are both Isaan and Lanna style laap. If you have Isaan laab, you’ll add vegetables including shallots, spring onions, cilantro, mint, and parsley. As for the seasonings, there will be chili powder, lime, fish sauce. Some recipes will add MSG or sugar to cut the too spicy taste and to make it mellow. and add fragrance from roasted rice

         If you have Lanna larb, there will be Northern larb which is raw pork larb with pork blood. with roasted pork larb By roasting raw pork larb until cooked. The seasonings include Laab chilies and local spices to extinguish the fishy smell, such as Ma Kaew, Deepli, Thian Khao Paed, Ma Haeb, Por Hom, etc. Garnished with sliced ​​spring onions, coriander, fried garlic, and fried onions.

Fried larb recipe

1. Fried pork larb

Picture from: Ms. Kitty Chef

 Fried pork larb, recipe from Kitty Chef, mixes ground pork with corn flour. add herbs Season with spiciness and sourness as desired. Form into balls and fry until crispy and soft.

Ingredients for fried pork larb

1. ground pork
2. corn starch
3. fish sauce
4. cayenne pepper
5. lemon
6. roasted rice
7. spring onion
8. coriander
9. shallots
10. Kaffir lime leaves

How to make fried pork larb

1. Pour all ingredients together. Mix well. Shape into small or large balls as desired. 
2. Fry until cooked through and serve with sticky rice or steamed rice.
    

2. Crispy fried tubtim fish salad

Picture from: Doll’s Kitchen

 Crispy fried tubtim fish larb, a recipe from Tukta’s Kitchen. Take fish, cut into pieces, mix with flour, then fry until crispy. Then mix it with the laab until completely covered. Anyone who likes fried fish and wants to eat something delicious must try it.

Ingredients for Crispy Fried Tubtim Fish Larb

1. 1 ruby ​​fish 
2. Crispy fried flour 5-6 tablespoons
3. Oil (for frying)

Ingredients: Nam Laap

1. 4 tablespoons lemon juice
2. 4 tablespoons fish sauce
3. 1-2 tablespoons chili powder
4. 1-2 shallots
5. 2-3 tablespoons roasted rice
6. 1/2 cup spring onions, cilantro, parsley or cilantro
7. 1/2 teaspoon granulated sugar

How to make crispy fried tubtim fish salad

1. Wash the ruby ​​fish thoroughly. Slice and cut into cubes. Dust it with crispy flour and fry it all over the fish pieces.
2. Set up a pan and put oil in it. Use medium heat which is quite hot. Drop the fish piece by piece into the frying pan until golden and crispy. Scoop up and set aside to drain the oil. And use paper to absorb the oil to dry. Then fry the fish head and fish bones attached to the head until crispy. Fry until cooked and scoop out. 
3. Make nam laap by mixing lime juice, fish sauce, sugar, and chili powder, followed by chopped shallots, ground roasted rice, green onions, and chopped coriander. Mix and taste as you like. Add the crispy fried ruby ​​fish fillet and mix gently until combined. 
4. Prepare the plate by placing the fried fish with bones and head on it. Mix the fish with the Laap sauce and put it on top. Garnish with vegetables as desired. Eat with sticky rice or as an appetizer. 
    

3. Fried snakehead fish salad

Picture from: Mr. sandy_sine

         Fried snakehead fish larb. Recipe from sandy_sine. Fry snakehead fish whole until cooked, then pour with larb seasoning. Add sour taste from mango and aroma from roasted rice.

Ingredients for snakehead fish salad

1. Snakehead fish
2. shredded mango
3. sliced ​​shallots
4. shredded carrots
5. coriander leaves
6. mint leaves

Ingredients: Nam Laap

1. ground dried chili
2. ground roasted rice
3. fish sauce
4. lemon juice
5. granulated sugar
6. palm sugar

How to make fried snakehead fish larb

1. Wash and strip the snakehead fish. Deep fry in hot oil over medium heat, turning frequently. Fry until golden and crispy. Set aside.
2. Make nam laab by mixing all the ingredients for nam laab together. Taste as desired.
3. Place the fried fish on a serving plate. Prepare a mixing bowl, add mango, shallots, carrots, coriander leaves and salad dressing and mix well. Then pour it on the fish. Sprinkle mint leaves over the larb.
    

4. Spicy fried chicken drumsticks

Photo from: Khun Khaem Inter

 Spicy fried chicken drumsticks, a recipe from Khun Khaem Inter. Grab the thigh meat and pull it down to form a lobe. Mix it with seasonings and marinate for a few minutes. Then fry until cooked.

Ingredients for spicy fried chicken drumsticks

1. Chicken wings 600 grams
2. 2 tablespoons seasoning sauce
3. 1 tablespoon oyster sauce
4. 1 tablespoon roasted rice
5. 1 tablespoon chili powder
6. 2 tablespoons corn starch
7. 1/2 teaspoon salt
8. Oil (for frying)
9. Kaffir lime leaves (optional or not)

How to make spicy fried chicken drumsticks

1. Cut the tendon from the upper part of the chicken joint and pull the chicken meat down to form a weight.
2. Mix seasonings including seasoning sauce, oyster sauce, roasted rice, chili powder, cornstarch, and salt in a bowl.
3. Add the prepared chicken, mix well with the ingredients, and leave to marinate for 30 minutes.
4. Fry the chicken over medium-high heat, 180 degrees Celsius, for about 7-10 minutes or until golden brown. (If you want to add kaffir lime leaves, add them just a moment before scooping out the chicken.)
    

5. Crispy fried shrimp head salad

Picture from: Housewife Magazine

 Crispy fried shrimp head salad. Recipe from Housewife Magazine. Steam the shrimp heads and fry until crispy. Then mix with the laab until completely covered. Serve with fresh vegetables as you like.

Ingredients for Crispy Fried Shrimp Head Larb

1. Shrimp head 250 grams
2. 2 tablespoons chopped shallots
3. 2 tablespoons chopped scallions
4. 2 tablespoons chopped parsley
5. 1 tablespoon fish sauce
6. 2 teaspoons sugar
7. 2 tablespoons lemon juice
8. 2 teaspoons chili powder
9. 1 tablespoon roasted rice
10. Mint leaves (for sprinkling)
11. Various fresh vegetables such as cabbage, cucumber, yardlong beans
12. Vegetable oil (for frying)

How to make crispy fried shrimp head larb

1. Steam the shrimp heads for about 5 minutes, remove and set aside to cool completely. Then fry the shrimp heads until golden and crispy. Scoop up and set aside to drain the oil. Arrange in a prepared container.
2. Mix fish sauce, sugar, lime juice, chili powder, and roasted rice. Stir well. Add shallots, spring onions, and parsley. Mix gently to combine. Pour over shrimp heads. sprinkle with mint leaves Served with various fresh vegetables.
   

6. Fried pork larb

 Fried pork larb: minced pork mixed with chopped kaffir lime leaves, chopped green onions, chopped parsley, and shallots. Seasoned with spiciness and sourness to your liking. Form into round balls and fry until cooked through.

Ingredients for fried pork larb

1. 300 grams of mashed pork
2. 2 tablespoons lemon juice
3. 2 tablespoons fish sauce
4. Ground chili as desired
5. 2 tablespoons roasted rice
6. Crispy fried flour 2 tablespoons
7. 6 kaffir lime leaves, chopped
8. 2 spring onions, sliced
9. 2 stalks parsley
10. 5 shallots
11. Vegetable oil (for frying)
12. Fresh vegetables as you like

How to make fried larb

1. Mix ground pork with lime juice, fish sauce and chili powder together. Add roasted rice and crispy fried flour and mix well.
2. Add chopped kaffir lime leaves, chopped spring onions, chopped parsley, and shallots and mix gently to combine. Form into small balls. Ready.
3. Take the mincemeat and fry it in hot oil. Use medium-low heat. Wait for it to cook without turning it over. Fry until golden brown. Scoop up and drain the oil. Arrange on a plate and serve with fresh vegetables of your choice.
    

7. Fried larb jaew bong

Picture from: Mr. AdrenalineRush

          Fried larb jaew bong, recipe from AdrenalineRush Mix the ground pork with Jaew Bong, roasted rice and other seasonings, then add the vegetables and knead well. Shape into balls and fry until cooked.

Ingredients for fried larb jaew bong

1. 300 grams of mashed pork
2. Jaew Bong (Mae Lamduan) 2 tablespoons
3. 2 tablespoons roasted rice
4. 1 tablespoon chili powder
5. Juice of 1 lime (about 2+1/2 – 3 tablespoons)
6. Fish sauce 1-1+1/2 tablespoons 
7. 3 tablespoons crispy fried flour
8. 1-2 spring onions cut into small pieces
9. 4 stalks of parsley, cut into small pieces
10. 1/2 red onion, thinly sliced ​​(I used a large red onion)

How to make fried jaewbong larb

1. Add roasted rice, fish sauce, lime juice, chili powder, and Jaew Bong to the ground pork. Mix well. 
2. Add the vegetables and shallots to the pork mixture. Mix quickly to combine and form into small balls. 
3. Put oil in a pan over medium heat. When hot, fry the laab cubes over medium-low heat until cooked. Served with sticky rice and vegetables on the side. 
    

8. Vegetarian Larb Tod

 Vegetarian Larb Thod: Mix taro and mashed potatoes together, add mushrooms, parsley, and kaffir lime leaves. Add the aroma of roasted rice and season as you like.

Ingredients for vegetarian fried larb

1. 1 cup diced boiled taro
2. 1 cup diced boiled potatoes
3. 1/2 cup coarsely chopped eryngii mushrooms
4. 2 tablespoons chopped kaffir lime leaves
5. 2 tablespoons chopped parsley
6. salt
7. 2 tablespoons chili powder
8. 1 tablespoon roasted rice
9. 1/4 cup chopped black jelly mushrooms
10. Deep fried batter
11. vegetable oil
12. Crispy fried kaffir lime leaves

How to make vegetarian larb tod

1. Put boiled taro and boiled potatoes in a container. Then use a spoon-fork to mash together until it becomes a fine texture. 
2. Add parsley, kaffir lime leaves and eryngii mushrooms. Go down and mix together. 
3. Add salt, chili powder and roasted rice and mix well.
4. Put in the sliced ​​jelly mushrooms. Mix well. Form the fried larb mixture into balls and coat it with the fried flour. Fry in hot oil until cooked.
5. Scoop into a container and sprinkle with crispy fried kaffir lime leaves. Served with Jaew dipping sauce.