Though we call it a salad with all of the freshness from lime, mint leaves and coriander, Larb can be eaten with sticky rice or different vegetables such as cabbage. Try this Laab recipe as a side dish for your meal or as the main coarse…simply delicious!
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No big religious or private celebration would be held without serving this ritual dish. Only the eldest, and most experienced men are allowed to mix the many ingredients. Many versions incorporate raw pounded meat and fresh blood in the dressing. Chicken meat can be replaced with beef, pork, seafood, vegetables or young jackfruit.
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This is a finger licking good chicken wing starter from Thailand that will wow your guests and seriously dent their appetite for the rest of the meal.
Permanent link to this article: http://aussietaste.recipes/appetisers/pik-kai-sot-sai-thot-deep-fried-stuffed-chicken-wings/