Thai Pea and Mushroom Larb
1. In a dry wok or frying pan, toast the rice grains over a medium heat, stirring continuously until golden brown and fragrant which will take around 6-8 minutes. Grind the rice to a coarse powder in a pestle and mortar.
2. Place the wok or frying pan back on the heat. Add the oil and fry the mushrooms until slightly browned, then add the shallots, ginger, garlic and stir-fry for a further 2 minutes.
3. Then add half the rice powder, sweet chilli sauce, chillies, soy sauce, peas, half the spring onions, chopped coriander and mint leaves, lime juice and season with a little more lime juice and soy if necessary. Cook for a further minute.
4. Put the pea and mushroom larb in Little Gem lettuce leaves. Top with extra chilli, coriander leaves, the remaining rice powder and spring onions and serve with some steamed Jasmine rice.
In this industry, we look out for each other. That’s what being a chef is all about - shared graft, shared passion, shared success. And for the past 17 years, The Staff Canteen has been your space to connect, to learn, to be inspired - a tribe built by chefs, for chefs.
• 5,000+ recipes to sharpen your skills.
• 2,000+ videos to fuel your creativity.
• 1,000+ features sharing the real stories of this industry.
• Daily industry news as it happens.
• Hospitality’s largest social media platform - connecting over 560,000 followers worldwide.
We know times are tough, and every kitchen’s feeling it. But if we stand together, we’ll get through it - and we’ll come out stronger.
Think of it as buying the community a coffee - just £3 to keep us going.
Your support keeps this space free, independent, and dedicated entirely to you and your industry. Together, we can keep inspiring chefs everywhere.
Chip in £3, drive us forward, and keep the community strong. Thank you.
We’re in this together. And together, we move forward.
