Lao Style Spicy Shrimp Ceviche (Laarp)

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. :)
Lao Style Spicy Shrimp Ceviche (Laarp)
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. :)
Steps
- 1
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.
- 2
In a small pan, lightly roast uncooked white rice until brown. Add into blender with dried thai chilis and coarsely blend.
- 3
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.
- 4
Add reduction to bowl of shrimp and stir in rest of ingredients. Garnish with mint leaves and enjoy!
- 5
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