Go Back
Larb Stuffed Endive Boats
Print Recipe

Larb Stuffed Endive Boats

These Larb Stuffed Endive Boats use a South-East Asian blend of spices and ground Pork to stuff Endive leaves for a terrific appetizer dish.
Course: Appetizer
Cuisine: Laotian, Thai
Keyword: Basil, Chili, Endive, Fish Sauce, Garlic, Ground Pork, Lemongrass, Mint
Author: John Thompson

Ingredients

  • 6 Endive leaves
  • ½ cup cooked ground Pork or Chicken or Beef, if you prefer
  • 1 Tbsp. Chili Paste
  • ½ tsp. minced Garlic
  • ½ tsp. minced Lemon Grass
  • 1 tbsp. chopped fresh Mint
  • 1 tbsp. chopped fresh Basil
  • 1 Tbsp. Fish Sauce
  • 2 tbsp. chopped peanuts
  • 1 small red chili sliced thinly on the bias

Instructions

  • Mash the chopped Garlic and Lemongrass to a paste along with the Sugar
  • Stir the above into the meat along with all the other ingredients except the Endive, Peanuts and slices of Chili.
  • Fill the Endive leaves with the meat mixture and garnish with the peanuts and Chili slices.
  • Serve chilled or at room temperature.