Laab Tod Recipe

Get ready to spice up your snack game with these flavor-packed Laab Tod bites – they’re crispy, tangy, and impossibly addictive!

I adore making fusion dishes that blend flavors smoothly and seamlessly, and Laab Tod is one of my favorites. This eye-catching Thai appetizer takes minced pork or chicken to new heights by combining it with aromatic lemongrass and fresh herbs like cilantro and mint.

The real kicker, though, comes from the zesty lime juice mixed into the minced meat before shaping it into patties. The only truly difficult part of this dish is waiting for them to finish frying and not diving headfirst into the bowl of crisped-up lime-infused pork or chicken patties.

These pinwheel-sized tacos are a perfect candidate for a light meal that is still satisfying and packed with protein.

Ingredients

• Minced Pork or Chicken: Rich in protein, supports muscle growth, and provides essential amino acids.
• Fish Sauce: Adds umami flavor and a touch of saltiness, enhancing depth.
• Lime Juice: Offers a refreshing sour taste, vitamin C, and antioxidant benefits.
• Roasted Rice Powder: Adds a nutty flavor and texture, binding ingredient.
• Chilies: Provides heat, boosts metabolism, and contains vitamins A and C.
• Fresh Herbs (Cilantro, Mint, Lemongrass): Add aroma, flavor depth, and detoxifying properties.
• Panko Breadcrumbs: Light and crispy coating, adds texture and crunch.

Ingredient Quantities

• 300g minced pork or chicken
• 2 tablespoons vegetable oil
• 2 tablespoons fish sauce
• 1 tablespoon lime juice
• 1 tablespoon roasted rice powder
• 1/2 teaspoon sugar
• 2 tablespoons chopped shallots
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons chopped fresh mint leaves
• 1 tablespoon chopped green onions
• 1 tablespoon chopped fresh lemongrass
• 1 teaspoon chili flakes (adjust to taste)
• Panko breadcrumbs (enough for coating)
• Oil for deep frying

How to Make this

1. In a large mixing bowl, mix the minced pork or chicken with fish sauce, lime juice, roasted rice powder, sugar, chopped shallots, cilantro, mint leaves, green onions, lemongrass, and chili flakes. Ensure that all ingredients are well incorporated.

2. Form the mixture into small, bite-sized balls or patties, making sure to press firmly so they hold together during the cooking process.

3. Set the panko breadcrumbs in a shallow dish. Each meatball or patty needs to be rolled in the breadcrumbs such that they are evenly coated.

4. Plate the meatballs or patties and put them in the refrigerator for about 15-20 minutes after coating them. This will help firm them up so they will be easier to fry.

5. In a heavy frying pan or pot, pour in enough oil, then heat it over medium to medium-high heat to deep-fry the meatballs or patties. To tell when it’s happy, toss in a little bit of bread; when it bubbles and starts to brown, the oil is ready. You can also use a thermometer to check the oil temperature; it should be between 350°F (175°C) and 375°F (190°C).

6. Add the meatballs or patties to the hot oil very carefully in batches so that you don’t overcrowd the pan. Fry, turning occasionally, for about 5-7 minutes, until they are golden brown and cooked through.

7. Use a slotted spoon to take the fried meatballs or patties out of the hot oil and place them on a plate that’s lined with paper towels, allowing them to drain surplus oil.

8. When all the patties or meatballs are fried, let them cool a bit.

9. Present the Laab Tod, which is crispy, on a serving platter.

10. Warm, serve as an appetizer or a party snack, with a side of fresh vegetables or dipping sauces if you like. Enjoy!

Equipment Needed

1. Large mixing bowl
2. Wooden spoon or spatula
3. Measuring spoons
4. Shallow dish for breadcrumbs
5. Plate for placing meatballs/patties
6. Refrigerator
7. Heavy frying pan or pot
8. Cooking thermometer (optional)
9. Slotted spoon
10. Paper towels
11. Serving platter

FAQ

• Q: Can I use any alternative to roasted rice powder?A: You can create your own dry roasted raw rice in a pan until it becomes golden and then grind that to make a powder. Or you can find it in the grocery stores of the Asian persuasion.
• Q: Is there a vegetarian option for this dish?A: Yes, you can substitute the minced tofu or tempeh for the minced pork or chicken; a vegetarian version is possible.
• Q: How spicy is this dish?The heat factor can be controlled by changing the quantity of chili flakes. Start with 1 teaspoon, and adjust to your liking.
• Q: Can I prepare any part of this recipe in advance?A: Yes, you can mix the minced meat and chill it in the refrigerator for up to a day before you want to serve it. Coating it in breadcrumbs and frying it just before you want to eat it results in the best texture.
• Q: What if I don’t have panko breadcrumbs?Regular breadcrumbs or crushed cornflakes can be used as a substitute for panko breadcrumbs.
• Q: Is it possible to bake instead of deep fry?A: Certainly, one can bake the Laab Tod at a temperature of 375 degrees Fahrenheit (190 degrees Celsius) for approximately 20 to 25 minutes or until it attains a golden-brown color. It is recommended to flip it halfway through the baking process for even cooking. The Laab Tod can be baked, though it will have a slightly different texture from the fried version.

Laab Tod Recipe Substitutions and Variations

Minced turkey or beef can be used in place of minced pork or chicken for a different meat option.
In the absence of fish sauce, you may use soy sauce or tamari as substitutes.
Lemon juice can be used in place of lime juice for a slightly altered form of citrus flavor.
One can make roasted rice powder at home by taking raw sticky rice and dry roasting it until it turns golden brown and then grinding it into a fine powder.
You can use regular breadcrumbs or crushed cornflakes to coat in place of Panko breadcrumbs.

Pro Tips

1. For a more flavorful Laab Tod, toast the roasted rice powder for a few minutes in a dry pan before mixing it into the meat. This will enhance its nutty aroma and flavor.

2. To ensure the meatballs or patties hold their shape well during frying, make sure to chill them in the refrigerator for at least 20 minutes after forming and coating them. This helps to firm up the mixture.

3. If you prefer a spicier version, consider adding freshly minced Thai bird chilies to the mix instead of just relying on chili flakes. This will provide a fresh and intense heat.

4. When frying, avoid overcrowding the pan or pot, as this can cause the temperature of the oil to drop significantly and lead to uneven cooking. Fry in batches if necessary to maintain the ideal oil temperature.

5. Serve the fried Laab Tod with a simple dipping sauce made of equal parts lime juice and fish sauce, with a touch of sugar and sliced fresh chilies. This complements and enhances the dish’s flavors perfectly.