COOK TIME 15 MIN
∎ Combine Never Meat, lemon juice, fish sauce, and chili powder in a mixing bowl. Mix in roasted rice and crispy fried flour well.
∎ Gently incorporate chopped kaffir lime leaves, sliced spring onions, chopped parsley, and shallots in the pan.
∎ Prepare Never Meat Larb by shaping it into round balls.
∎ In a heated pan, fry the Larb mold cubes. use a medium heat source Allow it to ripen naturally rather than flipping it over. Cook till golden brown on both sides. Drain the oil by scooping it up.
∎ Arrange on a dish and serve with assorted fresh veggies.