Larb Ped (Duck Salad)


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Ingredients                                         
Preparation:  15 Mins  -   Cook:   25 Mins

For shallow-frying: vegetable oil
8 large red shallots, thinly sliced
600 gm roast duck breasts (about 3 breasts)
1 packet of larb Lobo
60 ml ( cup) lime juice
60 ml ( cup) fish sauce
1 tbsp  palm sugar, crushed
cup coriander, finely chopped
cup mint, finely chopped, plus extra leaves, to serve
1 tbsp roasted dried chili flakes, or to taste
To serve: iceberg lettuce wedges
 
Preparation method
Serves
3 - 4
1. Heat vegetable oil in a wok until hot. Add half the shallot and stir occasionally
until golden ( 5-7 minutes). Remove with a slotted spoon, drain on absorbent
paper, set aside.

3. Heat a wok over high heat. Add roast duck and 60ml water and stir continuously
until duck is cooked through (3-4 minutes). Remove from heat,

4. Combine larb lobo, lime juice, fish sauce, chicken stock powder and palm
sugar; pour over duck. Adjust seasoning to taste  and serve scattered with fried
shallot and extra mint, with lettuce wedges.
(Duck salad)
Larb Ped
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Healthy Facts
Calories
Kcal
Protein
gm
 
Fat
gm
Saturated
gm
 
Carbohydrate
gm
Fiber
gm
Calcium
mg
Iron
mg
Sodium
mg
 
Carobohydrate
gm
 
Cholesterol
mg
 
Nutritional Value per 100 grams
Just add - Meat , Seafood or Vegetables
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