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 (¼ cup) lime juice
• 60 ml (¼ cup) fish sauce
• 1 tbsp palm sugar, crushed
• ½ cup coriander, finely chopped
• ¼ 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
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
Salad Kit
$39.65
plus shipping
$39.65
plus shipping
Thai 4 Me Starter Kits No.1 Chief Kit - $58.00
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Cookware used in this recipe
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Healthy Facts
Calories
|
Kcal
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|
Protein
|
gm
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|
Fat
|
gm
|
|
Saturated
|
gm
|
|
Carbohydrate
|
gm
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|
Fiber
|
gm
|
|
Calcium
|
mg
|
|
Iron
|
mg
|
|
Sodium
|
mg
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|
Carobohydrate
|
gm
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Cholesterol
|
mg
|
Nutritional Value per 100 grams
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