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Lon of pork and crab recipe

  • 4servings

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Source: www.sbs.com.auReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B6, H, C, E
MineralsSelenium, Copper, Iodine, Fluorine, Calcium, Potassium, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 100 ml (312 fl oz) chicken stock

  2. 50 g (134 oz) pork mince

  3. 200 ml (7 fl oz) coconut cream

  4. 50 ml (134 fl oz) tamarind

  5. 2 tablespoons fish sauce

  6. 12 tablespoon castor (superfine) sugar

  7. 1 red chilli, sliced into rounds

  8. 1 red eschallot, peeled and finely sliced

  9. 1 stalk lemongrass, white part only, finely sliced

  10. 12 green mango, peeled and flesh julienned

  11. 12 cup coriander leaves

  12. 50 g (134 oz) crabmeat

  13. 10 mint leaves

  14. Juice of 12 lime, to finish

Instructions Jump to Ingredients ↑

  1. Lon is a spicy dip that is good with drinks. Serve as an appetiser or as part of a Thai banquet with crisp, raw vegetables such as snake beans cut into 2.5 cm (1 in) lengths, baby corn, cabbage, witlof, deep-fried betel leaves, crisp fish cake and cucumber.

  2. Heat the chicken stock until boiling, add the pork mince and cook, using a spatula to break up any lumps. Now add the coconut cream and tamarind, fish sauce and sugar. Taste for seasoning it should taste sweet, salty and sour.

  3. Add the rest of the ingredients except the lime juice, fold through and remove the pan from the heat.

  4. Taste, and season with more sugar and fish sauce, making sure the lon has a good depth of flavour as it is to be a dip for raw vegetables.

  5. Place the relish in a serving bowl and stir in the lime juice.

  6. Recipe from Longrain: Modern Thai Food by Martin Boetz with photographs by Jeremy Simons. Published by Hardie Grant Books .

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