Lao Style Spicy Shrimp Ceviche (Laarp)

1. 1

   Finely chop and rinse raw shrimp into a medium bowl and add lime juice on top.

2. 2

   Stir and cover with plastic wrap.

3. 3

   Refrigerate for 30 mins stirring every 15 mins.

4. 4

   In a small pan, lightly roast uncooked white rice until brown.

5. 5

   Add into blender with dried thai chilis and coarsely blend.

6. 6

   After shrimp has set for 30 mins, squeeze all the juices from shrimp into a small heated sauce pan.

7. 7

   Stir in fermented anchovy sauce until reduced.

8. 8

   Keep stirring for about 7-10 mins or until thickened.

9. 9

   Add reduction to bowl of shrimp and stir in rest of ingredients.

10. 10

    Garnish with mint leaves and enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.