We are preparing a popular appetizer from Thailand. This dish is a variation of the Northeastern spicy raw meat salad called "Larb," but we will be deep frying it. Traditionally, this dish is consumed raw. If you’re familiar with the European beef tartare or Korean yukhoe, you know how good it can be. But imagine it made with Thai fresh herbs.
Ingredients (As an appetizer for two people):
- 1 lb of ground beef. You can use ground chicken, turkey, pork, veal, or lamb. If you’re making a vegetarian version, use chickpeas (don’t forget to soak your dried chickpeas overnight).
- 1/4 cup of red onion or shallots
- 2-3 green onions
- 3-5 cilantro or culantro
- 1 Egg
- Roasted rice powder (about 2 tbsp)
- Lime juice (about 2 tbsp)
- Fish sauce (about 2 tbsp)
- All-purpose flour (about 2 tbsp)
- Black or white pepper (about 1/4 tsp)
- Chilli flakes
- Sugar
- Cooking oil for deep frying
- 5 kaffir lime leaves (optional)
- Ground cumin (optional)
Condiments:
we usually eat this dish with fresh vegetables. Some of the good options are:
- Cucumber
- Iceberg lettuce
- Red leaf lettuce
- Cabbage
- Cilantro
- Carrots
- Mint leaves
 This is a free event. Feel free to invite your friends and family. For more information about us, visit https://schinchana.com/quarantinecooking/
What you should know before you sign up:
This is a COOK-ALONG cooking class, not a cooking demonstration. We will cook along with you and wait for everyone before we move on to the next step. The class usually takes 1.5 to 2 hours.
To prevent unwanted/spam audience, you need to register and we will send you the link to attend the virtual class about 1 hour before the class starts.Â
**Registration closes 3 hours prior to the event**
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Please log into the class at least 5 minutes before class time