Larb Gai by Pad BKK

Pad BKK has been a staple of the Assembly George Square Gardens for four years and this year we are introducing a few new items on our menu. We are excited about offering a Larb Gai served either with chicken mince or silken tofu. This recipe is fresh, sweet and spicy! Making a great dish to enjoy with friends.

Pad BKK will be at the Edinburgh Food Festival which runs from the 26th-30th of July in George Square Gardens in Edinburgh. Now in its third year, the Assembly-run festival celebrates the finest of Scotland’s food and drink and is complete free to enter.

For more information vist http://www.edfoodfest.com

INGREDIENTS: Serves 4

200g chicken mince or 1 block of silken tofu

1 small red pepper (finely diced)

1 small red onion (finely diced)

4 lettuce leaf cups

small handful of cilantro

small handful of mint

small handful of spring onion

optional fresh chilli

Paste:

1 tsp garlic

1 tsp ginger

½ tsp fresh chilli

4 tbsp fish Sauce

5 tbsp lime Juice

1 shallot

½ tsp sirracha sauce

METHOD:

  1. First make the paste. You can either do this in a pestle and mortar or simply place all ingredients in a food processor. Feel free to adjust to personalise to your taste. It is advised to make the paste 24hrs in advance so the ingredients have time to infuse together.
  1. Next cook the chicken or tofu mince on a medium heat. Stir in the paste, diced red onions, and peppers. Balance is key. Add a bit by bit until you get the flavours you want.
  1. Fill lettuce cups with the chicken or tofu and top with cilantro, mint, spring onions and the optional fresh chilli. Serve hot or cold which bringing a crunchy fresh dimension to the dish.

In association with Taste Communications.

www.tastecommunications.co.uk