mini laab larb buns

Pork

Mini laab larb buns

PREP TIME

45 Mins
COOK TIME

45 Mins
SERVING

10 People
VIEWS

3,450

Ravinder Bhogal’s mini laab (or larb) buns are stuffed with pork and prawns, plus plenty of aromatics. Try them as New Year’s or dinner party starter.

Ingredients

375g plain flour, plus extra to dust

½ tsp fine salt

7g sachet dried yeast

20g caster sugar

2 medium eggs

1 medium egg yolk

150g natural yogurt

50ml warm water

Vegetable oil for greasing

For the filling

1 tbsp jasmine rice

1 garlic clove

2cm piece ginger

3 lemongrass stalks, white parts only

6 lime leaves

1-2 red bird’s eye chillies

100g raw peeled prawns

1 tbsp peanut or vegetable oil

100g pork mince

1½ tbsp fish sauce

1 tsp caster sugar

Finely grated zest and juice 1 lime

15g coriander, finely chopped

15g mint, finely chopped

3 spring onions, finely chopped

For the glaze

1 medium egg, beaten with 1 tbsp whole milk

Sesame seeds to sprinkle

Directions

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Classic egg mayo

Techniques

Easy Mulled Cider

Ingredients