Spicy Laotian Laap with Galangal and Kaffir Lime
A Zesty, Aromatic Laotian Salad
This traditional Laotian dish combines minced meat or tofu with fresh herbs and spices, packing a punch of flavors with hints of galangal and kaffir lime. Perfect for those seeking a bold, spicy salad.
- 45 min
- 4
- Intermediate
Ingredients
For the Laap Base
For the Herb Mixture
For the Dressing
For the Garnish
Preparation
Preparing the Sticky Rice Powder
Heat the Skillet
Heat a dry skillet over medium heat.
Toast the Rice
Add the sticky rice and toast until golden brown and fragrant.
Grind into Powder
Grind the toasted rice into a fine powder using a mortar and pestle or a spice grinder.
Use a mortar and pestle for best texture.
Preparing the Meat (or Tofu)
Cook the Protein
In a large pan, cook the ground pork or tofu over medium heat until browned and cooked through.
Ensure the meat is well-cooked to avoid any risk of raw meat contamination.
Add Galangal and Lime Leaves
Stir in minced galangal and kaffir lime leaves.
Season the Laap
Season with fish sauce, lime juice, and sticky rice powder, mixing well.
Adding the sticky rice powder helps absorb excess moisture and enhances texture.
Cooking Process
Toasting Rice
Toast until golden for a nutty flavor
Cooking Meat (or Tofu)
Stir-fry until evenly cooked
Mixing Dressing
Whisk until sugar dissolves completely
Plating & Serving
Spicy Laotian Laap with Galangal and Kaffir Lime
Spicy Laotian Laap with Galangal and Kaffir Lime
Serving Suggestion
Serve the Laap on a large platter, topped with the herb mixture, and garnish with fresh lime wedges and extra mint leaves for a vibrant touch.