LARB GOONG - Shrimp Larb

Larb Goong is an authentic Lao dish made with finely minced shrimp, spices and lots of herbs. It’s usually eaten raw with vegetables and herbs or cooked. This dish is actually not very hard to make. Once you get all the ingredients prepared, it’s quick to come together.
Recipe serves 4
1 1/2 Lbs shrimp-finely minced
1 Tbsp galangal-fine minced
7 Kaffir lime leaves-fine minced
1 Stalk lemongrass-sliced
2 Tbsp roasted rice powder
1 Tbsp fish sauce
1 Tsp roasted chili powder or to taste
1 Tsp msg or to taste
1/2 Cup cilantro-chopped
1/2 Cup mints-chopped
3 Green onions-chopped
Fermented fish sauce broth:
1 1/2 Cups water
3 Tbsp fermented fish sauce or padaek
1-2 Slices galangal
2 Kaffir lime leaves
Half stalk of lemongrass
Boil 2-3 minutes and let cool before adding to larb. Adding it warm is okay but not hot it will cook the shrimp. If you’re going to eat it cooked skip the boiling put. Just add 1 1/2 cups water and 3 tablespoons of padaek.
Grilled eggplants and garlic:
7 Thai eggplants-quartered
5 Cloves garlic
Roast or grill until charred. Some people like the eggplants charcoal burnt it gives that dark color in the larb goong.
You can also make it without the eggplants but it will be lighter in color.
How to make roasted rice powder
• Toasted Rice Powder (K...