Lap pa/koung is a mousseline of raw fish or giant prawns. The types of fish that can be used are the same as for the sa pa. Lap is always served with a plate of raw vegetables and generally a tangy soup.
For 4 persons
Ingredients
300 g fish fillet / peeled giant prawns, ground
200 g of cooked whelk, minced
4 tablespoons of unfiltered fish sauce (pa dek)
6 tablespoons of fish stock
3 tablespoons of fish sauce
2 tablespoons of ground toasded rice
200 g round eggplants, cut in half
3 shallots, unpeeled and cut in half
4 cloves of garlic, unpeeled
2 dried chili peppers (optional)
4 tablespoons minced green onion
4 tablespoons chopped coriander
4 tablespoons minced mint
¼ teaspoon of MSG
Method
Grill the eggplants, shallots and garlic for 15 to 20 minutes. The garlic should be removed first because it cooks faster.
Peel shallots and garlic. Chop the eggplants, shallots, garlic and chili peppers, then transfer to a large mortar and pound until you obtain a homogeneous paste.
In the same mortar, add the fish/prawns, thick fish sauce, stock, fish sauce and ground toasted rice and pound until homogeneous. You can optionally use a blender for this stage.
Add all the remaining ingredients and mix gently.
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