Cooking Methods

  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.

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