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Laotian Shrimp Larb

Recipe photo courtesy of Christopher Testani

Not familiar with larb? It's a traditional Laotian dish that's meant to be eaten with your hands and relies on chopped meat or seafood, flavorful aromatics, and fiery chiles. Toasted and ground rice adds a subtle nutty-sweet flavor and also thickens the sauce for our shrimp iteration.

Source: Martha Stewart Living, January/February 2018
Total Time Prep Servings

Ingredients

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  • sammynorasingh
    2 FEB, 2018
    Hey Martha, this isn’t traditional Laotian shrimp larb. Like it’s not even close... The main ingredient, shrimp, is actually prepared raw and mixed with roasted eggplant to create a dark color and smokey flavor. Like, we don’t even have this version of shrimp larb LOL! Please seek the authentic version and you’ll see what a big difference it is!
    Reply
    • pat_michael97
      21 APR, 2018
      Isouksavat and Sammynora, I believe all main ingredients are presented. There are many ways to prepare larb depending on how you like it. In this specific case, shrimp can be used raw or slightly cooked. Likewise, fermented fish sauce can be used in the place of fish suce. Some people also add slices of rounded green Asian eggplant, etc..
    • lsouksavat
      3 FEB, 2018
      This isn’t even close to goy! I find this recipe offensive and insulting. I hope her viewers/followers don’t think Lao food is garbage after trying this recipe. This isn’t remotely like our laab.
  • pat_michael97
    21 APR, 2018
    I would like to add that you can some people add slices of round green Asian eggplant to the mix along with mint and cilantro. This can make the larb even more delicious.
    Reply
  • toulmink
    5 FEB, 2018
    Delicious! Seems like Martha writers are getting more east asian inspiration and I'm loving it!
    Reply
    • pat_michael97
      20 APR, 2018
      Wow, thank you for showing us this Laotian dish that is very popular in Laos. At home, we eat quite often larb made mostly of chicken, pork and shrimp. Just an addition, in Laos people used raw shrimp. Nowadays, however, are advised to use lightly cooked shrimp (like in your recipe) for health safety reason. Also, Lao people prefer fish paste (called padaek preferably pre- heated) in the place of fish sauce. Finally, coreander is preferred to basil.
  • lsouksavat
    1 FEB, 2018
    This is nowhere near authentic. From presentation to the ingredients used. Disappointed in this “interpretation” of Lao laab.
    Reply
    • sammynorasingh
      2 FEB, 2018
      Hey Martha, this isn’t traditional Laotian shrimp larb. Like it’s not even close... The main ingredient, shrimp, is actually prepared raw and mixed with roasted eggplant to create a dark color and smokey flavor. Like, we don’t even have this version of shrimp larb LOL! Please seek the authentic version and you’ll see what a big difference it is!

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