Kirstin: I make larb a couple of times a month. I use turkey mince and serve it up with lettuce leaves. It’s one of those recipes that I know I can count on and everyone loves. Ottolenghi similarly says in his intro that this is one of his go-to recipes. I think he’s been holding out on us again to be honest. But that’s another story.
Ottolenghi uses pork mince and also steams aubergines to go with. Crucially he uses keçap manis and peanuts which were new additions for us compared to our traditional larb recipe. Both of these were complete winners. The aubergines, not so much. He also fries the spring onions in rather a lot of oil which proved to be so alarming that I chucked most of it away.
So to summarise, the next time I make larb, I am going to use Ottolenghi’s recipe, minus the aubergines, add some lettuce to serve with it and stick with the rest of the recipe using a bonus second chilli (I normally use a red birds eye chilli, he uses a green chilli). We all had thirds. Which says it ALL.