After Kate Middleton’s revelation that she likes kidneys, chef reveals how you should eat them

Minced Chicken, Offals And Larb Prawns With Herbs, Toasted Rice And Baby Gem

Sebby Holmes is a four-Michelin award-winning chef, owner of Farang London, and creator of PAYST.

He told FEMAIL: ‘Larb is a spicy minced meat salad with fresh herbs and usually lots of chillies.

‘It is native to Laos and is most commonly eaten in the Isan region of Thailand, which is heavily populated by ethnic Laos.

‘The backbone of Thai food comes from a variety of cultures that have later made it their own in incredible ways. This simple and unique salad demonstrates this perfectly.

Sebby Holmes is a four-Michelin Award-winning chef, owner of Farang London and creator of PAYST, and he shared the recipe for Minced Chicken, Innards and Herbed Prawn Larb, Roasted Rice and Baby Gemma.

INGREDIENTS

2 servings / SG

• 100g, minced chicken, kidneys, liver and hearts too (make sure to chop all the meat)
• 100g prawns, shells and heads removed, deveined and chopped with a cleaver
• 3 tablespoons vegetable oil
• 6 garlic cloves, peeled
• 4 red bird’s eye chiles, stemmed (use 2 if you don’t like things too hot)
• 20 g ginger, peeled and coarsely chopped
• 1 tablespoon coriander root, washed and chopped (this can be found clinging to the leaves in most good Asian supermarkets, however if you can’t find it leave it out)
• ½ teaspoon coarse sea salt
• 10g, coriander leaves, picked and washed
• 10g, mint leaves, cut and halved
• 8 Thai shallots, peeled and sliced ​​(banana shallots work well too)
• 10 g, Thai basil, picked (regular basil can be used instead)
• 10, pak chi farang, also known as Thai flat-leaf coriander (optional)
• 1 tablespoon roasted whole long red chiles, toasted in a dry skillet for a few minutes until crisp and charred.
• 1 tablespoon thick tamarind water
• 2 tablespoons, fish sauce
• 1 teaspoon palm sugar
• 1 head, baby gem lettuce, cored and leaves washed and dried
• 2 apple aubergines cut in 6 (they are optional if you can’t get them)

METHOD

Firstly using a pestle and mortar (or a food processor) blend the bird’s eye chilli, garlic and ginger to make a paste, a little coarse sea salt can be added to the mortar to act as an abrasive and help combine the ingredients.

Next, heat a large wok over high heat with the vegetable oil in it. Then add the ginger, garlic and chili paste and stir constantly until golden. To this we add the minced chicken, chicken giblets and prawns and continue to fry until the prawns and chicken are cooked and hot.

at all times this should take around 6-8 minutes. Next, add the powdered sugar and cook for another minute until the mixture darkens and caramelizes. Then add the coriander, mint, basil, Thai shallots, pak chi farang, apple brinjal, long roasted red chilies, fish sauce and squeeze a lime, mix and serve immediately. The salad should be salty, sour and hot.

Meanwhile, preheat an oven to 180 degrees. Place the jasmine rice on a baking sheet and toast for 35-40 minutes until the rice is golden brown all over the grain. Once toasted let cool and grind the spice to a fine powder or use a mortar and pestle, make sure you make it as fine as possible or it won’t be nice to eat, the idea for rice is that it adds texture to an otherwise dish gentle.

Serve the larb on plates with crisp, fresh gems on the side and top the salad with grilled rice for texture and lime cheeks. Delicious on its own or with some glutinous sticky rice.