Recipe of Any-night-of-the-week Lao Style Spicy Shrimp Ceviche (Laarp)
Hey everyone, it's Jim, welcome to our recipe page. Today, I will show you a way to prepare a special dish, Recipe of Any-night-of-the-week Lao Style Spicy Shrimp Ceviche (Laarp). It is one of my favorites food recipes. For mine, I'm gonna make it a bit tasty. This is gonna smell and look delicious.
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Just in addition, the time it takes to cook Lao Style Spicy Shrimp Ceviche (Laarp) estimated approx 30 mins.
To get started with this particular recipe, we must prepare a few components. You can cook Lao Style Spicy Shrimp Ceviche (Laarp) using 9 ingredients and 5 steps. Here is how you can achieve it.
Always loved this dish as well as the many variations my family likes to make. Its refreshing and has a nice kick! You can eat it with sticky rice or as is. :)
Ingredients and spices that need to be Make ready to make Lao Style Spicy Shrimp Ceviche (Laarp):
- 1 lb uncooked devained shrimp
- 1 cup fresh lime juice
- 1/2 cup chopped cilantro
- 1/2 cup chopped scallion
- 2 tbsp fermented anchovy sauce
- 2 tsp fish sauce
- 1/3 cup toasted white rice
- 4 piece dried thai chili
- mint (garnish)
Instructions to make Lao Style Spicy Shrimp Ceviche (Laarp)
- Finely chop and rinse raw shrimp into a medium bowl and add lime juice on top. Stir and cover with plastic wrap. Refrigerate for 30 mins stirring every 15 mins.
- In a small pan, lightly roast uncooked white rice until brown. Add into blender with dried thai chilis and coarsely blend.
- After shrimp has set for 30 mins, squeeze all the juices from shrimp into a small heated sauce pan. Stir in fermented anchovy sauce until reduced. Keep stirring for about 7-10 mins or until thickened.
- Add reduction to bowl of shrimp and stir in rest of ingredients. Garnish with mint leaves and enjoy!
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