Laab Moo Tod Recipe

[Xeth_]

Hey, food enthusiasts! Today, we’re excited to share a delightful recipe for Laab Moo Tod, a crispy and flavorful Thai dish that combines the essence of spicy minced pork with a crunchy coating. It's a perfect appetizer or main course that will surely impress your taste buds. Let’s get cooking!

Ingredients:​

• 500g ground pork
• 1/4 cup shallots, finely chopped
• 2-3 Thai bird's eye chilies, finely chopped (adjust to taste)
• 2 tablespoons fish sauce
• 2 tablespoons lime juice
• 1 tablespoon roasted rice powder
• 1 tablespoon palm sugar (or brown sugar)
• 1/2 cup fresh mint leaves, chopped
• 1/2 cup fresh cilantro leaves, chopped
• Vegetable oil, for frying
• Salt and pepper, to taste

For Coating:​

• 1 cup all-purpose flour
• 2 eggs, beaten
• 1 cup breadcrumbs (preferably Panko)

Instructions:​

1. Prepare the Pork Mixture:
   • In a large bowl, combine ground pork, shallots, Thai chilies, fish sauce, lime juice, roasted rice powder, palm sugar, mint leaves, and cilantro leaves. Mix well until thoroughly combined. Season with salt and pepper to taste.
2. Shape and Coat the Pork Balls:
   • Take a small amount of the pork mixture and roll it into small balls (about 1-2 inches in diameter).
   • Prepare three separate shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs.
   • Dip each pork ball into the flour, then coat it in the beaten eggs, and finally roll it in breadcrumbs until evenly coated. Set aside on a plate.
3. Fry the Laab Moo Tod:
   • Heat vegetable oil in a deep frying pan or pot over medium-high heat (to about 350°F or 180°C).
   • Carefully place the coated pork balls into the hot oil, a few at a time, and fry until golden brown and crispy, about 3-4 minutes per batch.
   • Remove with a slotted spoon and drain on paper towels to remove excess oil.
4. Serve:
   • Arrange the crispy Laab Moo Tod on a serving platter.
   • Garnish with extra mint leaves and cilantro leaves, and serve hot with fresh lettuce leaves, sliced cucumber, and Thai sweet chili sauce or a spicy dipping sauce of your choice.

Serving Suggestion:​

• Enjoy Laab Moo Tod as a delicious appetizer or main dish. The crispy exterior and juicy, flavorful interior make it a crowd-pleaser at any gathering or meal.

Indulge in the crispy goodness of Laab Moo Tod and delight in the bold flavors of Thai cuisine. Share your culinary adventures with us in the comments below!

 

[Kardel]

Hey, food enthusiasts! Today, we’re excited to share a delightful recipe for Laab Moo Tod, a crispy and flavorful Thai dish that combines the essence of spicy minced pork with a crunchy coating. It's a perfect appetizer or main course that will surely impress your taste buds. Let’s get cooking!

View attachment 4320

Ingredients:​

• 500g ground pork
• 1/4 cup shallots, finely chopped
• 2-3 Thai bird's eye chilies, finely chopped (adjust to taste)
• 2 tablespoons fish sauce
• 2 tablespoons lime juice
• 1 tablespoon roasted rice powder
• 1 tablespoon palm sugar (or brown sugar)
• 1/2 cup fresh mint leaves, chopped
• 1/2 cup fresh cilantro leaves, chopped
• Vegetable oil, for frying
• Salt and pepper, to taste

For Coating:​

• 1 cup all-purpose flour
• 2 eggs, beaten
• 1 cup breadcrumbs (preferably Panko)

Instructions:​

1. Prepare the Pork Mixture:
   • In a large bowl, combine ground pork, shallots, Thai chilies, fish sauce, lime juice, roasted rice powder, palm sugar, mint leaves, and cilantro leaves. Mix well until thoroughly combined. Season with salt and pepper to taste.
2. Shape and Coat the Pork Balls:
   • Take a small amount of the pork mixture and roll it into small balls (about 1-2 inches in diameter).
   • Prepare three separate shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs.
   • Dip each pork ball into the flour, then coat it in the beaten eggs, and finally roll it in breadcrumbs until evenly coated. Set aside on a plate.
3. Fry the Laab Moo Tod:
   • Heat vegetable oil in a deep frying pan or pot over medium-high heat (to about 350°F or 180°C).
   • Carefully place the coated pork balls into the hot oil, a few at a time, and fry until golden brown and crispy, about 3-4 minutes per batch.
   • Remove with a slotted spoon and drain on paper towels to remove excess oil.
4. Serve:
   • Arrange the crispy Laab Moo Tod on a serving platter.
   • Garnish with extra mint leaves and cilantro leaves, and serve hot with fresh lettuce leaves, sliced cucumber, and Thai sweet chili sauce or a spicy dipping sauce of your choice.

Serving Suggestion:​

• Enjoy Laab Moo Tod as a delicious appetizer or main dish. The crispy exterior and juicy, flavorful interior make it a crowd-pleaser at any gathering or meal.

Indulge in the crispy goodness of Laab Moo Tod and delight in the bold flavors of Thai cuisine. Share your culinary adventures with us in the comments below!

I've never tried making Laab Moo Tod before, but it looks delicious! Thanks for sharing the recipe.

 

[ambers]

This looks fantastic! I love how it has a crispy coating and all those fresh herbs. Laab Moo Tod sounds perfect for a party appetizer. Do you find the recipe pretty spicy with the bird's eye chilies? I can handle a little heat, but maybe I should start with just one or two.