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1kg Luv-a-Duck Leg meat, minced with a fine blade
Vegetable oil to cook
½ red onion finely sliced
¼ bunch mint leaves
1 Tblsp cashew nuts, crushed
4 betel leaves shredded
2 red birds eye chillis, sliced finely
Roasted rice powder for garnish
Black sesame rice papers, fried until crispy
¼ Thai basil leaves
4 limes to garnish
Larb sauce and aromats for mince:
100g minced lemongrass, frozen
50g garlic, chopped
50g fresh long red chilli, minced
Note: add lychees or logans when in season.