Camel salad in the style of Larb


1 Person

      • 2 tspn light soy sauce
      • 2 tspn Maggie seasoning
      • 1 tspn caster sugar
      • 200 gm camel fillet
      • 1 tbsp white glutinous rice
      • ½ tspn fresh galangal (or ginger), finely chopped
      • ¼ medium red onion, finely sliced
      • 3 spring (green) onions, chopped
      • 2 heaped tbsp chopped fresh coriander
      • 2 heaped tbsp chopped fresh mint
      • 2 large red chillies, seeds removed & sliced
      • 1 tspn chilli flakes
      • 1 tbsp Asian fish sauce
      • 1 tbsp fresh lime juice
      • 3 small dried red chillies
      • a good handful of mixed lettuce


      1. Combine the soy sauce, Maggie seasoning and ½ tspn sugar in a large bowl until dissolved. Then add the camel, toss well and refrigerate for about 2 hours.
      2. At the same time, dry toast the raw rice with the galangal until golden brown, continually stirring. Set aside to cool, before grinding to a powder using a mortar and pestle (or food processor).
      3. When ready, cook the camel fillet on a preheated ridged grill (or BBQ) for about 4 mins each side for medium. Remove, set aside to cool a little and then slice.
      4. Toss the red onion, spring onions, coriander, mint and chillies with the chilli flakes, fish sauce, ½ tspn sugar, the lime juice and small dried chillies. Taste for seasoning, before stirring in the ground rice mixture and then the sliced meat.
      5. To serve, lay the lettuce on a plate and top with the salad.